This is a classic spring or fall dish, times when you can get good, fresh turnips but don’t mind long, slow cooking. Here turnips and pork are both browned for perfect color and then simmered in a little liquid until tender. Don’t ignore the instruction to preheat the skillet for at least a minute, then allow the butter and/or oil to become hot, and don’t crowd the meat, or it won’t brown properly. Make sure the first side of the pork cubes browns well and that the second is on its way to being browned before adding the turnips. The turnips themselves are so high in natural sugars that they brown almost instantly and continue to gain color as they braise.

　　

Ingredients

makes 4 servings

　　1 tablespoon neutral oil, like grapeseed or corn

　　1 tablespoon butter (or more oil)

　　1 1/2 pounds boneless pork shoulder or loin, trimmed of excess fat and cut into 1- to 1 1/2-inch chunks

　　1 1/2 pounds purple-topped turnips or rutabaga, peeled and cut into 1-inch chunks

　　3/4 cup white wine, chicken stock, or water

　　Salt and freshly ground black pepper

　　2 tablespoons minced fresh lovage, celery leaves, or parsley (optional)

　　

Step 1

Put a 12-inch skillet, preferably nonstick, over medium-high heat and let sit for at least a minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork, a few chunks at a time. When it is all in the skillet, turn the heat to high. Cook for about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high, and cook for about 3 minutes more.

　　

Step 2

Add the turnip chunks and shake the skillet so that the pork and turnips are all sitting in one layer or nearly so. Cook for another 3 or 4 minutes, or until the turnips begin to brown. Add the liquid and stir once or twice. Add salt and pepper to taste and half the lovage if you’re using it, turn the heat to medium-low, and cover the skillet.

　　

Step 3

Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes. Remove the cover and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze. Taste and add more salt and pepper if necessary, then garnish with the remaining herb if you like and serve.

　　

Variations

Step 4

Creamy Pork with Turnips: In the final step, transfer the pork and turnips to a warm platter. Do not quite reduce the liquid to a glaze; when there is about 1/2 cup left, reduce the heat to low, stir in 1 cup sour or sweet cream, and slowly bring back to a boil over medium heat. Stir the pork and turnips back into the sauce, garnish, and serve, preferably over rice.

　　

Step 5

Pork and Turnips with Mustard: You can do this in combination with the preceding variation if you like. Stir 1 tablespoon Dijon mustard, or more to taste, into the finished sauce. Heat through and serve.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.