Turnip is a root. It is a bulbous root that grown mostly in the temperate climates. The small and soft variety is consumed by humans while the larger type is used to feed livestock. It has vitamin C, vitamin B6, iron, calcium and magnesium. It has about 28 calories per 100 grams of product. It has zero saturated fat and also has zero cholesterol. It has carbohydrates and has potassium and sodium in substantial amounts. It also has dietary fibres and sugar. The leaves of turnips are also eaten as turnip greens. It has anti inflammatory properties, anti oxidant and also helps the digestive systems.
- 350 grams of pork (low fat)
- 2 teaspoons of seas salt
- 1 teaspoon thyme leaves
- 4 slices cured meat
- 4 sage leaves
- 1 tablespoon of oil
- 2 white turnips
- 1 ounce butter
- 2 tarragons
- 50 ml of sherry
- 1 teaspoon castor sugar
- 50 ml of port
- 2 tablespoon balsamic vinegar
- 2 tablespoon of sugar
- Some cinnamon
- Star anise
- 2 figs
- No exact time frame.
- Marinate the pork with salt and thyme a day before cooking. The pork will become more taut with the salt.
- Lay the cured meat slices just beside the pork slices. Add the sage leaves to make an arrangement. Cut pork in to two equal portions.
- Fry pork in heated oil on a wok for about 15 to 20 minutes.
- The cured meat should become brown and crispy while the pork should be completely cooked.
- In a pan add the turnips, butter, tarragon, sugar and sherry. Let them cook till for about 6 to 7 minutes in water.
- Add balsamin vinegar, cinnamon, star anise and sugar to the pan in which the pork was cooked. Allow the mixture to bubble. Add the figs.
- Now serve with the pork down and the turnip topping on top.
Points to be remembered:
- Turnips can be cooked alone, but for the majority of people who like their non vegetarian food turnips are always preferred with pork, lamb or chicken.
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