Lots of folks are comfortable cooking with turnip greens, but often are left clueless in dealing with the roots. After a recent visit to Timmy Perilloux's farm, a few of the market staff had the pleasure of tasting how turnip roots can be done the right way. Thanks to Timmy's wife, Linda, for the delicious Turnip Stew and for sharing the recipe with us!
6 to 8 turnips
2 lbs 7-steak beef or pork
1/2 cup cooking oil
1/2 cup flour
Clean the fat and gristle from meat, then cut in bite size pieces.
Stir flour into warm oil stirring together until brown to make the roux for the stew.
Add meat to the roux, stirring constantly for about 5 minutes. Season to taste. Add onion and cook stirring for another 5 minutes, then add a small amount of water - enough that the gravy covers the meat. Cook over medium heat, stirring often.
Peel turnips and cut into bite size pieces. After all of the turnips are cut, add to the meat and gravy. Cook for about 30 minutes or until the meat is tender.
Serve over rice.
Recipe compliments of the Perilloux Family
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.
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.