Turnip Stew

Frank from Houma · February 2009

This is comfort food around our house. Asked Maria in Houma what she wanted for dinner - turnip stew.

Started out with the following ingredients
Turnips
Couple onions
Bell pepper
Green onions
Celery
2.5 lbs pork butt
1 link andoille
DP swamp venom
NIP - oil, flour, garlic, 4 quarts chicken stock

Cranked up the XL while peeling the turnips
Seasoned the butt and turnips and put them on at 225 dome with some pecan for smoke for one hour

Cranked up the SBGE for the roux and began chopping up the other veggies. Added the turnip peelings and veggie peelings to the chicken stock to simmer for a couple hours.

Started the roux on the SBGE. Started at 400 dome and left lid open stirring the whole time.

Browned a couple more seconds after this pic. Whole process took about two minutes.

Cooking down the veggies in the roux.

Transferred to large CI pot in XL

Added cut up pork butt and andoille and browned

Added turnips and three quarts of the stock and cooked for a few more hours at 275 dome

Served over a little rice

Have made turnip stew many times but never on the egg. The smoke was a treat. Gotta geaux bring some to my mom. :laugh:

BENTE · February 2009

i did something close to that next time i will serve over rice

next time i will also make a roux to go with it.. never tried it on the egg and i have never tried it hot and fast....

thanks frank

Ross in Ventura · February 2009

Thanks for the recipe Frank!

Ross

Absolutely · February 2009

You know this has to be a old Southern recipe.

Frank from Houma · February 2009

My great nephew pronounces an "F" like a "P". He would say stir real "past" uncle "prank" - so stir real "past" Mr. Terry. Have a couple cups of chopped onions handy - if you have any notion that the roux may be getting ready to burn, toss em in. That will cool it down. The roux is not going to brown any more after that so throw in the rest of the chopped veggies.

Frank from Houma · February 2009

I watched my MIL make it a few times - she could cook anything but didn't bake.

Frank from Houma · February 2009

Not sure if it's southern or not but I suspect it was real popular around folks that couldn't afford a lot. A little bacon fat, some oil, and turnips and veggies from the garden would go a long way.

Little Steven · February 2009

Frank,

Great looking dish. White turnips are a favourite of mine. If I could just get that roux thing down to less than an hour.

Steve

Frank from Houma · February 2009

You can absolutely do it. I had the skillet in the small and the dome at 400. Once I opened the lid it stayed open so who knows how hot it got. After about 1 minute I had to put my welders glove on. Put in roughly a cup of oil and it started smoking immediately. Put in an equal amount of flour and started stirring. It was light brown in about a minute and all done in two minutes. Threw in the veggies and stirred them around for about 10 minutes.

BTW - My MIL helped again today. I always use her old slotted spoon with the wooden handle for making a roux.

Beli · February 2009

Frank

That looks amazing...love turnips...never had them smoked though...great idea TKS!!

Little Steven · February 2009

Frank,

I'm going to practice higher temps on the induction cooktop this weekend. Wife loves gumbo.

Steve

Frank from Houma · February 2009

My first time putting smoke on them - will do again.

Clay Q · February 2009

Looks like real good soul food, great pictures. You must be a chef?
I like DP Swamp and I use it often. A dash here, a shake there. BAM!

Frank from Houma · February 2009

Not a chef - that would be fun though.

Engineer who retired 5 years ago and is unretiring on Monday. :woohoo:

Clay Q · February 2009

Cool. Wish you the best my friend. Staying active is a key to happiness.

Big'un · February 2009

Gorgeous Frank! Maybe I can get my family to eat turnips that way!

Turnip Stew

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