Ground Pork with Chopped Onions and Turnips (Serves 1)
Turnips and turnip greens have been coming home with me from the farm lately. I had ground pork with chopped onions and turnip greens for lunch and then made ground pork with chopped onions and turnips for supper. Both meals were really good.
I have been buying plain ground pork and adding my own spices. I think the key to good taste is adding spices generously. No timid shake or two of salt and pepper, but a generous dusting of salt, garlic powder, Chipotle chili powder, and sage. When I was learning to cook, I sometimes had to drink an extra glass of water with my meal to overcome how hot I made things adding too much chili powder, but I prefer that to bland food. Over the past few years, I am generally successful at adding just the right amount of spice. Practice really is a good thing when it comes to cooking.
Prep and cook time: 30-35 minutes
1 pound of ground beef
1 pound of turnips
1 sweet yellow onion
Ghee or coconut oil
Chipotle chili powder
Directions: Peel and chop onion and turnips into bite-size pieces. Melt 1 tablespoon of ghee or coconut oil in a wok or large skillet over medium heat. Add a big handful of chopped onion and let cook until soft, stirring occasionally (3-5 minutes). Save the rest of the onion in an airtight container in the refrigerator for later use. Season with a dusting of salt and garlic powder. Add a big handful of turnips and season with a dusting of salt and garlic powder. Save the rest of the turnips in an airtight container in the refrigerator for later use. Cover the wok and let cook over medium heat for 6 or 7 minutes. Remove cover and add a big handful of ground pork. Save the rest of the pork in an airtight container in the refrigerator for later use. I like to pinch off bite-size segments of pork as I add it, but you could use a wooden spoon or a fork to break up the pork. Bottom line; get a thin layer of pork on top of the cooking veggies. Season the pork generously with salt, garlic powder, Chipotle chili powder and ground sage. Use a fork or wooden spoon to mix the pork and the veggies. Cover and let everything cook together for 7 to 10 minutes over low to medium heat. You might check to make sure the pork and veggies are sufficiently wet. You can add water or ghee if it seems to dry, but mine is normally fine. One everything is hot and cooked through, sample and add spices as needed to achieve the taste you like. Once you achieve the taste you like, transfer everything to plates and enjoy!
Notes: I use my wok more than any other item of kitchen equipment. Mine was made by Calphalon many years ago and I have never seen another one like it. I wilt a lot of greens and it is big enough to hold a lot of fresh greens before they wilt. It works well for cooking onions, turnips, and ground meat.
You could make this recipe with ground beef, lamb, bison, or turkey. You might want to use ground pepper instead of sage with anything but pork.
Thanks to my friend Natalie Hudson for teaching me to make better pictures with my iPhone by turning on HDR!
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