Pork With Turnips And Anchovies
Published January 14, 2003
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon olive oil
1 ½ to 2 pounds boneless pork chunks
Salt and pepper to taste
2 tablespoons minced garlic
2 ounces (1 small can) anchovy fillets
About 1 ½ pounds white turnips or rutabaga, peeled and in 1-inch chunks
2 cups chopped canned or fresh tomatoes, with their juice
Chopped parsley for garnish
Nutritional analysis per serving (4 servings)
16 grams carbs; 139 milligrams cholesterol; 462 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 5 grams fiber; 1095 milligrams sodium; 49 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in a large, deep nonstick skillet over medium-high heat. A minute later, add pork, and brown well on at least one side. Sprinkle with salt and pepper.
- Step 2
Remove meat, and turn heat off for a minute or so. Add garlic and anchovies, with their oil. Cook over low heat, stirring occasionally, until garlic lightly browns and anchovies break up, about 5 minutes. Add turnips, and raise heat to medium. Cook, stirring occasionally, until turnips begin to brown, about 5 minutes. Add tomatoes and their juice, then bring to a boil. Reduce to a simmer, then return pork to skillet. Cover.
- Step 3
Cook gently until pork and turnips are tender, 30 minutes. If mixture is too watery, remove cover, and raise heat to evaporate some liquid. Taste, and add more salt and pepper if necessary, then garnish, and serve.
Private Notes
Comments
Also subbed 20 ounces ( or 2 drained cans) of large prepared dried Lima’s for pork. Brilliant.
I subbed 1/2 cup of dried Lima beans for pork. Soaked them in water for 4 hours ahead prior to cooking (could have used more time). Topped with a squirt of Gourmet Garden parsley paste. Lovely dish for a freezing January day.
Browns better in non-nonstick (use oil from anchovy can after heating pan up good and hot). Add some extra water with tomatoes (rinse out tomato and anchovy cans with maybe 1/3 cup). Add chopped turnip greens towards the end of cooking. Good over brown rice.