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.

Ingredients

• 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

Directions

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