Hakurei Turnip & Pork Fricassee

We love the Monica's little snowy white turnips sliced in salads or as vehicles for Nur's highly addictive cilantro hummus. Former CCFM vendor Randy Thibodaux dresses them up a bit here in this Hakurei Turnip & Pork Fricassee.


  • 8 to 12 ounces pork tenderloin, cut into cubes
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped bell pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 12 hakurei turnips, peeled and
  • 2 cups chicken broth
  • 1 tablespoon chopped green onions
  • hot cooked rice


Season pork with Cajun seasoning. Cover and refrigerate for 2 hours or more.

Heat oil in a skillet. Add pork and brown evenly on all sides. Transfer pork to a plate and stir flour into oil in skillet. Cook and stir to make a roux (dark or just brown). When roux is done, add onions, celery, and bell pepper; season with cayenne pepper if desired. Cook and stir until vegetables are tender. Return pork to skillet and cook and stir for 4 to 5 minutes. Add turnips and broth. Bring mixture to a boil, then reduce heat to medium-low. Cook, stirring occasionally, for 40 to 50 minutes. When done, remove from heat and add green onions. Serve with rice.

Serves 4

Recipe compliments of Randy Thibodaux, farmer

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.