Spring Salad Made From Anything

I made this colorful crunchy salad on the fly on Memorial Day when the grocery stores were closed for the holiday and my parents, siblings, and out-of-town cousin were on their way over for dinner. I wanted a salad but only had asparagus, broccolini, scallions, and radishes from Cedar Circle Farm plus a few carrots in the fridge and herbs in the garden. And thus this salad put itself together with a little thoughtful slicing and a lemon dressing.

Thoughtful slicing? By that I mean thinking about the best way to slice each vegetable to make the salad both beautiful AND to make each bite make sense in your mouth.

For example, radishes are pungent and spicy, so I sliced some of them into paper-thin rounds and the rest into thin wedges – both shapes ensure a huge chunk of radish won’t ruin a bite. 

Similarly, raw carrots are great, but I don’t love them shredded and neither do I want huge carrot sticks. So I cut them in thinIMG_1127 irregular slices on the diagonal that are easy to pick up with a fork without too much crunching and drama. I prefer my broccoli cooked, so I did that before slicing it into long strips.

You get the idea. Give each vegetable a moment of thought to optimize its good qualities and make it pretty and easy to eat. Mix up colors and flavors, shapes and textures.

This salad can be made with any spring vegetable you like eating. Keep a vegetable raw if it tastes good raw (like scallions, kholrabi, peas, and radishes). Briefly steam, saute, or roast it if it’s better cooked (like broccoli, fiddleheads, or bok choy) and then cool before adding. Don’t forget the fresh herbs! I mixed dill, cilantro, basil, and marjoram, all from my backyard. In my opinion, any combination of fresh herbs is good in a salad.

(I used a lemon dressing, but you can use any dressing you have and like. Optional additions are grated, crumbled, or shaved cheese of your choosing, a cooked grain or pasta, beans, or pieces of chicken.)

–Bethany Fleishman,Vital Communities’ Transportation Program Assistant and former pastry chef, is contributing recipes this spring for our Valley Food & Farm program.

Here’s my recipe; adapt as needed:

Spring Salad Made From Anything

Ingredients

one bunch asparagus – kept raw and shaved into ribbons with a peeler (or if you prefer it cooked, steam, cool, and slice)

4-6 radishes, some thinly sliced into rounds, the rest sliced into thin wedges (you can keep the root and a little of the green intact)

3-5 scallions, white and green parts, sliced thinly on the diagonal (extra pretty that way)

2-4 carrots, sliced into thin and irregular spears on the diagonal

2-3 stalks broccolini or one head of broccoli, briefly steamed, cooled, then sliced into long thin pieces

a handful of fresh herbs – basil, cilantro, parsley, marjoram, dill, chives, etc.

salt

Mix everything together in a salad bowl with a little salt (these vegetable chunks will soak up more salt than a plain salad of greens, so don’t be shy with the salt).IMG_1129

Make a lemon vinaigrette with:

half a lemon, juice & grated rind 

one clove garlic, sliced, mashed, or grated

salt & pepper

1/4 cup olive oil

Whisk this all together until smooth and creamy. Toss with the salad and serve immediately.

*Also on the family Memorial day supper menu:
– delicious juicy hamburgers with beef from Back Beyond Farm in Chelsea, Vermont, covered in fried onions and spicy sauerkraut.
– A grain salad my mom made
– Vermont ice cream with chocolate sauce.

**Thank you to my brother Ben for the photos.

Kale Pesto

I diligently planted several basil plants a few weeks ago. A few days later a crazy hail storm arrived. Afterwards, my poor basil plants were diminished to nothing but stems. So I replanted. All along, I was motivated by dreams of pesto. Pesto on pizza, pesto on pasta, pesto on sandwiches and pesto on warm potatoes. Maybe even a bowl of pesto all by itself.

kale-bowl

Basil is a traditional ingredient of pesto, but it doesn’t have to be the only one. Translated from Italian, pesto means to crush or to pound. And if you’re an Italian grandma, you probably do your crushing and pounding with a mortar and pestle – not a food processor. But times have changed, and so should pesto.

Pesto, meet everyone’s darling green vegetable – kale. With kale absolutely everywhere these days, and at an extremely affordable price ($2 – $4 a bunch, on average) it makes good sense to transform a bunch into pesto, as long as you’re using a food processor, that is. I often find myself with more than enough kale and looking for ways to eat it that aren’t just another plate of greens, if you know what I mean.

Unlike kale, basil doesn’t have a strong, prominent flavor. It allows the other pesto ingredients – nuts/seeds, cheese, and garlic to really stand out. I like to change things up with the choice of nuts or seeds too. Pine nuts tend to be out of my price range so I opt for whatever I have on hand. Often, it’s sunflower seeds. I’ve also tried pumpkin seeds, walnuts, pecans and almonds. I think it’s personal preference. In the end, it all gets crushed together and hey, that means pesto, right?

While I’m advocating for kale based pesto today, you should experiment with different herbs and leafy greens.

kale-in-food-processor

Kale Pesto

Prep Time: 10 minutes

Yield: 1 1/2 cups pesto

Ingredients

  • 1 bunch (3 cups) kale
  • 1 clove garlic
  • 1/4 cup parmesan cheese
  • 1/4 cup sunflower seeds
  • 1/2 cup olive oil

Instructions

  1. Pulse sunflower seeds in the food processor until finely ground.
  2. Add kale, garlic and olive oil. Blend until smooth.
  3. Add Parmesan and blend to combine.
  4. Taste and add more ingredients as needed to reach your desired consistency and taste.

Mastering Perfect Spinach

When my friend Justin opened a restaurant in Maine, I fixated on his strategy to train kitchen staff: cooks would learn the best one or two ways to prepare each vegetable, so they’d be optimally equipped to deal on the fly with unpredictable supplies of local vegetables and a daily changing menu.

Let’s try this method together – and make perfect creamed spinach like skilled professionals.

Spinach can deserve its reputation, but it’s delicious when done right. Plus, it’s a nutritional powerhouse.

Why creamed spinach, specifically? Because it’s emerald green and perfect with a steak. And because like the names of our great-grandparents, food like this is coming into style again.

Thank you to the New York Times Cooking section for providing me the hankering and the recipe for creamed spinach. And to Justin for helping me make that original recipe more awesome and for taste testing.

–Bethany Fleishman,Vital Communities’ Transportation Program Assistant and former pastry chef, is contributing recipes this spring for our Valley Food & Farm program.

Creamed Spinach
Recipe adapted from The New York Times Cooking section

Ingredients

About 2 pounds spinach (from a local farm or garden – that’s the whole point!)Raw Spinach
1 tablespoon butter
1 tablespoon flour (gluten free flour is fine as long as it has some thickening power)
1 cup milk (ideally whole, but use what you have)
½ teaspoon freshly grated nutmeg
Salt to taste
Freshly ground pepper to taste
Bay leaf (OPTIONAL)
1 clove of garlic (OPTIONAL)
A healthy sprinkle of grated Parmesan or other sharp cheese (OPTIONAL)

Directions

1. Pick over the spinach to remove any debris, tough stems, and blemished leaves.

2. Rinse the spinach and shake dry.

3. Stuff the spinach into a saucepan with a quarter cup or so of water and cook on medium heat, stirring, until the spinach has wilted and turned bright green. You’re doing a combination sauté and steam here. (I like this method because it’s quick, and I have a completely unfounded suspicion that it preserves the most nutrients.)

4. Run the spinach under cold running water until chilled.

5. Grab the spinach by the handful and squeeze out the liquid. This is important to prevent watery creamed spinach.

6. Thoroughly blend the spinach in a food processor or blender. Set aside.Roux

7. Melt the butter in a saucepan and add the flour, stirring with a whisk.

8. Add the milk, stirring rapidly with the whisk. For extra flavor, add a whole clove of garlic (or minced if you like a lot of garlic flavor) and a Bay leaf.

9. Add nutmeg and salt and pepper to taste. Cook on medium heat, stirring constantly, about 5 minutes until it thickens.

2Bowls10. If you used them, fish out the Bay leaf and garlic clove (unless you minced it), and add the cheese (if using).

11. Add the spinach. Stir to blend. Heat
and serve with more ground black pepper.

You’re building your skills: Did you know that the sauce you just made for the spinach is called Béchamel sauce, and is one of the five “mother sauces” in French cuisine? You can use this for the base for cheese sauce and so much more.

Slow Cooker Pork Ribs

This recipe is courtesy of The Beeroness. Cook up some Stout & Sriracha Barbecue Sauce to go with these for your next dinner.

Ingredients

2 lbs country-style pork ribs
1/4 c tomato paste
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1/3 c brown sugar, packed
12 ounces beer (high ABV dark beer like porter works best)

Slow-Cooked Ribs - BF

Instruction

  1. In a small bowl whisk together everything except the beer.
  2. Add the ribs to the rub and coat. Put the ribs and sauce into a slow cooker and add the beer.
  3. Cook on low for 6-6 hours or until the starts to lightly fall off the bone.
  4. Serve with your favorite barbecue sauce or try Stout & Sriracha Beer barbecue Sauce.

Quick Kimchi

Photo Julia A Reed

Photo Julia A Reed.

Cabbage, cabbage, everywhere – this is the time of year for the versatile Brassica. Napa cabbage (also called celery cabbage and Chinese cabbage) grows well in our region and is often found in fall CSA shares, at farmers’ markets, and farmstands so here is an easy recipe for this crunchy vegetable.

napa cabbage

Napa is a leafy vegetable that is low in calories, but high in fiber, antioxidants, vitamin C & K, and folic acid  – that’s a lot of bang for the buck! And, it happens to be versatile and delicious.

Kimchi is a traditional Korean fermented vegetable condiment. This unfermented take on kimchi is quick, easy, delicious and a great way to enjoy the bounty of napa cabbage available this time of year. I found this recipe on sheknows.com and it takes just a few minutes to prepare and can last in the refrigerator for several weeks.

kimchi ingredients

The heat comes from the sambal oelek which is a Southeast Asian hot chili pepper sauce that you can find in many stores in the International aisle. You can adjust the amount of chili paste you add to the kimchi to make it more to less spicy.

kimchi chopped napa

Quick Kimchi
adapted from she knows.com

1 head napa cabbage, rough chopped
8-12 cloves garlic, sliced
3 Tbsp sambal oelek chili paste
1/2 cup rice vinegar
salt to taste

mixing ingredients

Directions

Rough chop cabbage and mix with vinegar, chili paste, salt, and sliced garlic. Store in glass jar and refrigerate overnight.

ready for fridge

Photo Julia A Reed

Photo Julia A Reed

Zucchini Chard Cakes

I’ve lost count of the number of times I’ve shared this zucchini chard cake recipe with folks this summer. I was sure that as soon as I mentioned zucchini I would be greeted with a sigh and eyeroll.

“No more zucchini!” they’d say. “We’ve had enough!”

 

Because, let’s be honest, each summer we all have more than enough of the ubiquitous green squash. Even if we don’t, we probably know someone looking to give away a few dozen or so. But to my surprise, as I traveled around making zucchini cake after zucchini cake, I didn’t get one complaint. In fact, people were enthusiastic to find another way to put it to use.

I’m always happy to be proven wrong. Really. That’s why this became my go to dish (along with a complementary tomato basil chutney) for my cooking demos and local food tastings. Apparently we haven’t reached peak zucchini. Word is still out on kale, though.

rainbow swiss chard keene fm by SC, 2008

 

These cakes use the classic technique of vegetable hiding. Zucchini doesn’t have a strong flavor all on its own and when you mix it into what is more or less a standard pancake recipe, you hardly can tell it’s there at all. So much so, that you can also get away with chopping up even more healthy green stuff – chard and parsley – and mixing it in as well. Simply avoid those fruitless debates with the picky eaters in your life (note: none of mine happen to be kids) and just go ahead and serve these anyway. Before they can tell you how much they don’t like these vegetables, they’ll be happily and unknowingly eating them anyway. Call me cruel, but this is one of my great pleasures in life.

Zucchini Chard Cakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: about 10 – 4 inch pancakes

Ingredients

  • 1 lb zucchini
  • 1/2 onion
  • small bunch of Swiss chard leaves
  • small bunch of parsley, chopped
  • 1 clove garlic, minced
  • 1 egg
  • 1 c flour
  • 1/2 tsp salt
  • splash of milk
  • 2 Tbsp oil + some for the pan

 

We’re going to need to shred the zucchini. You can do this quite easily with a box grater, or if you’re intending to shred a large quantity, I’d opt for the food processor like I did here. If not using all of the zucchini at once, it does freeze nicely.

Next, grate the onion. I prefer to grate the onion instead of chop it, as it will blend better into the pancakes.

 

Remove the stems from the chard and save for another purpose. Chopped and tossed into a stir fry, perhaps? Then chop the leaves.

Combine the egg, salt, and flour in a bowl. Add in the zucchini, chard, onion, garlic and parsley and stir to form a thick batter. Add just a splash of milk and the oil to form a more workable, pourable batter.

 

Heat your skillet and lightly coat it with oil when hot. Preheat the oven to 200F. Pour 1/4 cup spoonfuls of batter onto the hot skillet and cook 2-3 minutes per side, until browned. Flip and cook another 2 minutes. Transfer the cakes to the oven to keep warm while you cook the remainder of the pancakes.

Serve as a side, topped with tomato chutney, or as a light summer dinner with a side of greens.

Braised Pork + Cabbage: A One-Pot Late Winter Farmers Market Meal

Braised Pork & Cabbage: A One-Pot Late Winter Farmers Market Meal 

Magazines and radio shows are already gushing about springy greens recipes, but if you’re eating seasonally in the Upper Valley, winter food is still on the table. And with the gorgeous snow, that’s fine with me.

You can get the main ingredients for this one-pot locally grown dish at the winter farmers market as well as a local grocery. Get a bag of local spinach and make a salad to go alongside your braise if you’re feeling springy.

Your shopping list:

– Pack of four bone-in pork chops (bones make things tasty, keep us healthy, and you can save them for stock)
– A large yellow onion
– Bulb of garlic
– 4 carrots
– 1 small cabbage (any kind – green, red, Napa, Savoy)
– 4 medium-sized potatoes
– Cider vinegar

For the photos here (and supper with friends), I used loin chops from pigs raised by family friends who make cheese. (Cheese-making = leftover whey = pig food.)

This dish uses classic ingredients from northern and eastern Europe – pork, carrots, potatoes, cabbage, and caraway seeds (these are the seeds in rye bread). My Danish great-grandmother’s version uses sauerkraut and prunes instead of cabbage, carrots, and caraway. Her recipe is tasty, but a little intense and only makes sense if you have extra sauerkraut sitting around. The version I’m sharing here uses fresh cabbage instead. Play around with different root vegetables and spices or try it with sauerkraut if you want.

Braised Pork & Cabbage

Adapted from Martha Stewart.com
Prep time: 20 mins          Total time: 1 hour           Serves 4

Ingredients

  • 2 tablespoons olive oil (or chicken fat, lard, etc.)
  • 4 bone-in rib pork chops, 8 ounces each
  • 1 large onion, finely chopped
  • ½ medium cabbage or one small cabbage (4 cups total, cored and chopped)
  • 4 medium carrots, chopped
  • 2-3 cloves garlic, minced
  • 4-5 medium potatoes (about a 1 lb.), sliced 1/4 inch thick
  • 3/4 cup cider vinegar
  • 1 T Dijon or whole-grain mustard
  • 1 ¼ cup water, stock, or wine from an open bottle that needs to be used up
  • Salt & pepper
  • 1 t caraway seeds, optional
  • 1 bay leaf, optional
  • 1 t dried thyme, optional
  • Chopped parsley, optional (Try to use at least ONE of these herbs – ideally all.)

Don’t panic about this long list ingredients. You probably have almost all of them just gathering dust somewhere in the cupboard, right? No need to go buy any of them if you don’t have them.

Directions

  1. Prep the vegetables:

– Quarter the cabbage. Slice away the core/stem area.Chopped Cabbage (1) Slice thinly across the grain.
– I peeled the carrots because the skins looked a little weird – but I saved the skins for stock!
– Chop the onions and mince the garlic.
– Slice the potatoes.

Chopped Vegetables (1)

  1. In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over Browned Chops (1)medium-high. Generously sprinkle pork with salt. Cook until well browned, about 3-4 minutes per side. Remove pork.
  2. Add remaining tablespoon oil, onion, cabbage, carrot, garlic, bay leaf, and thyme; season with salt. Don’t worry about the brown pork bits stuck to the pot. They’ll release with the moisture of the vegetables and add to the flavor. Cook, stirring Browning Vegetables (1)frequently, until vegetables have browned somewhat, about 8 minutes.
  3. Add vinegar, caraway seeds, mustard, and 1 1/4 cups water/stock/wine; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 15-20 minutes.
  4. Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.
  5. Grind a generous amount of black pepper over braise, sprinkle with chopped parsley (if using) and serve.

This is tasty as leftovers.

If you’re inclined to be thrifty and nutritionally wise like a grandmother, save the gnawed-on bones for a stock – simmer the bones (plus any others you may have in the freezer) in 2-3 quarts of water for a few hours, adding more water if needed. In the last 30 minutes of cooking, add carrot peelings (from above), and any onion and celery scraps you have. Or add a small chopped onion, chopped stalk of celery, and a chopped carrot. Strain, cool, skim the fat, and use the broth in split pea soup, ramen, etc. (This morning I made my stock into a soup with local shiitake mushrooms, onion, ginger, spinach, and other veggies.)

Tomato Basil Chutney

Have you ever noticed that the right condiment or sauce can transform an average dish into a great dish? That’s the case with this tomato chutney. The concept of chutney, similar to relish and savory jam, derives from India where chutneys are made of fruit, spices and vinegar for preservation.

 

chutney
They can be either sweet or hot but are almost always savory. This tomato chutney leans toward the sweet side while the ginger provides just a faint sense of spice. Use this recipe as a guide then try increasing the amount of ginger or adding a little heat with hot sauce, cayenne or chili powder. I like the earthiness of the basil when added in just towards the end of simmering. Basil and tomatoes embody the taste of summer for me.

IMG_0052

What does one do with chutney? You can serve it like they do in India – with curry – or with cheese and crackers, spoon some over a piece of meat, use it in place of ketchup, or mix into cream cheese, mayo, or yogurt to create a spread. I served this chutney with zucchini chard pancakes and it provided some of the expected sweetness you’d often receive from maple syrup. Without it, the pancakes would be pretty average and incomplete. Together, they hit on all the right notes.

 

Tomato Basil Chutney

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: about 1 cup chutney

sliced cherries

Ingredients

  • 1 Tbsp olive oil
  • 1 1/4 pounds tomatoes
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 2 Tbsp brown sugar
  • 1 Tbsp balsamic vinegar
  • 4-5 large basil leaves, shredded

cherry tomatoes

 

Wash, slice and destem your tomatoes. I used cherry, but any kind will do. Cherry are just slightly less work, I think, as you can just slice them in half. We’re leaving on the skins and seeds here for texture.

In a pot, combine the tomatoes with the onion and garlic. Let this cook down, about 8 minutes. Then add in the flavorings – the salt, ginger, brown sugar and balsamic vinegar. Continue simmering over low heat until everything has broken down and started to form a sauce. If you find you have too much liquid, continue simmering another few minutes. Stir in the basil right at towards the end of cooking, then adjust the seasoning as you like and serve either warm or at room temp.

Getting ready for Pot Roast

Take Stock

Stock – essentially a long-cooked infusion of bones, meat scraps, or vegetables – embodies several of my favorite qualities: thrifty, healthy, old-fashioned, and delicious.

Thrifty: Stock is made with leftovers and scraps. Most of us in America have gotten used to throwing away bones, onion ends, and carrot peelings, but these have an important second life.

Have picked-over roast chicken bones? Or slimy raw bones and skin after cutting up thighs for a stir-fry? Save them all in a plastic bag in the freezer. Peeling carrots or cutting up celery for your kids’ lunches? Save the scraps, and put them in another plastic bag in the freezer.

Make stock when you have time and enough scraps saved. Then freeze it until you need it. I freeze mine in old quart yogurt containers – it’s the right amount for a batch of soup.

Healthy: Stock is touted for its health benefits since the slow cooking of bones extracts nutrients from the connective tissue and bone marrow. When it’s cool, stock should be somewhat gelatinous.

Called “Jewish penicillin” by some, the comforting and healing properties of chicken soup – and indeed any soup made with bones – are recognized around the world. Once a barista in San Francisco recommended his native Iran’s home remedy for my torn knee meniscus: a stock from chicken feet (for maximum gelatin and connective tissue). I still make that from time to time, and I make regular chicken stock and other meat stock to heal colds and flu.

Vital Communities Feb2016 SMALL-62Old-fashioned: My Jewish grandmother made chicken soup full of matzo balls, giblets, and lots of yellow chicken fat on top. My Scandinavian/German grandmother made all sorts of amazing soup from chicken, pork, or beef bones. No matter where you’re from, you likely know older folks who make soup this way. Use the knowledge of the ancestors.

Delicious: Stock can be used for the base of a soup broth or for various sauces. It makes things rich and tasty. Use it if you can, and you’ll notice a subtle but real difference. Chicken soup made with long-cooked roasted bones and plenty of onion is perfect food.

The Recipes:

Meat stock

Use cooked or raw bones, or a combination. Skin is good too. Raw bones will make lighter stock with a more delicate flavor. Cooked – particularly roasted – bones will make a darker richer stock. There are all kinds of subtleties, rules, and small steps that you can take to make a restaurant-worthy stock, but we’re just at home and making normal people stock.

  1. By weight (roughly) combine one part bone, skin, and meat scraps and two parts cold water in a stockpot.
  2. Put the pot on very low heat, and cook uncovered for hours. Overnight is good if you feel comfortable doing that. Otherwise 4-6 hours is fine. Add more water anytime if needed.
  3. Ideally, the heat should be low enough that the stock only bubbles every couple of seconds. Higher heat is okay but your stock will be cloudy.
  4. If you’re adding vegetables, do so only during the last 20-30 minutes of cooking. They will lose their flavor if cooked longer than that.
  5. Skim off foam as it’s cooking.
  6. When it’s done, strain, cool, and skim off the fat (you can save this for cooking).Vital Communities Feb2016 SMALL-70

Vegetable stock

  1. By weight (roughly) combine one part vegetable scraps and two parts cold water.
  2. Simmer uncovered for 30-60 minutes, then strain, cool, and you’re done!

It’s important to choose your vegetables wisely. I said scraps, but don’t use rotting or moldy pieces. Use the bits that are just too tough to chew or are less pretty – like the tough outer layer of a peeled onion.

Vegetables to add to stock/broth for delicious flavor:
– onion and garlic scraps
– carrot ends and peels
– celery leaves and tough outer stalks

– fennel scraps, stems, and fronds
– corn cobs
– mushroom stems
– leek and scallion scraps
– tomatoes
– parsley stems

Things NOT to add unless you specifically want these attributes:
– beets – weird color and flavor
– cabbage, kale, broccoli, etc. – yuck, cabbage tea!
– strongly flavored herbs
– people say you can add onion skins to stock. I tried it for the photo here, and it gives a nice dark color, but I found it made the stock bitter.

By Bethany Fleishman

Photo credit: Julia A. Reed

Braised Pork Chops and Turnips

It seems the sun is having a difficult time finding its way to Vermont this spring. And while I’d rather be cooking out on a grill, the perpetual dreariness still has me inside and largely using produce from last season. And that’s alright. But I did finally dig up my garden and plant a few seeds this week and I’m happy about that.

While I’m over the filling stew-like dishes of winter, I like the simplicity of these pork chops and turnips. They’re browned and simmered in one pan and aside from a minimal sauce, don’t need much else. It reminded me of how much I enjoy the combination of braised meat and vegetables. It’s a good technique to know. The particular kind or cut of meat can change, and any root vegetable would work here too.

Braised Porkchops and Turnips

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 2 servings

Ingredients

  • 2 3/4 – 1 inch thick, bone in pork chops
  • salt and black pepper
  • 2 tablespoons canola oil
  • 1 pound turnips or rutabaga, cut into one inch pieces
  • 1 cup white wine, chicken stock, or cider
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 3 tablespoons chopped parsley

Let your pork chops come to room temperature for a few minutes. This helps the meat cook evenly in the pan. Then season both sides with salt and pepper.

Pre-heat a saute pan over medium high heat for a minute or two. Preheating is important, so don’t skip it. Add your oil and let that get hot as well. Both of these steps will help the pork chop, or any piece of meat, in browning. Also, be sure to give the meat plenty of space in the pan.

Let the meat sear, without disturbing, about 3-4 minutes on each side. The meat should sizzle when it hits the pan. If oil starts flying out, cover the pan for a minute and lower the heat a little.We’re not looking to fully cook the pork in this step, just get a nice browning.

When both sides are browned, remove the chops from the pan, set aside, and add in the chopped turnips.

turnips

Then add in the liquid, 2 tablespoons of parsley, butter and brown sugar. Scrape the bottom of the pan to remove anything that might have stuck during browning.Cover, let the turnips simmer for 10-15 minutes, until almost tender, then add the pork chops back in.

The chops should be sitting in the liquid, add a little more if this is not the case, and put the cover back on the pan. simmer for another 5 minutes or so, until the pork is cooked through (at about 145F) and the turnips are completely tender.

pork chop1

Portion the turnips on two plates, top each with a pork chop, juice from the pan and the remaining parsley.

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