Pork and Veggie Hash

turnip and pork hash

 
turnip and pork hash
adapted from Saveur, serves 6-8
2 pounds turnips, peeled and trimmed, cut into 1/2 inch dice or organic potatoes
2 rutabagas, peeled and trimmed, cut into 1/2 inch dice
1 small sweet potato, peeled, cut into 1/2 inch dice
1 medium celeriac, peeled, cut into 1/2 inch dice
4 tablespoons lard or butter, divided
1 thick-cut pork chop, boneless or bone-in, cut into 1/4 – 1/2 inch cubes
coarse sea salt and freshly ground pepper
1 large onion, roughly chopped
4 garlic cloves, pressed or minced
2 bay leaves
1/2 teaspoon thyme
1/2 cup chicken broth
1. Heat two tablespoons of your fat over medium high heat in a large skillet or Dutch oven. I started out with my trusty cast iron, but soon realized it would have been an immense pain to contain all of the veggies, so I switched. Generously season the pork with salt and pepper and add to the pan. Stir until lightly browned on all sides, about 5 minutes. If you have a bone-in pork chop, chuck the bone in the pan too, just ’cause.
2. Add your onions and continue to sauté, stirring occasionally, until they’re nice and brown, about 10 minutes.
3. Add chopped veggies, garlic, bay leaves, thyme, and remaining fat. Stir around to mix, then cook for about 15 minutes, stirring and scraping the bottom of the pan, until the vegetables have some color.
4. Reduce heat to medium low, add broth, cover, and cook for about 30 minutes. Stir occasionally. This is done when all the veggies are fork tender. Some will be mushier than others. YUM. Season to taste with sea salt and freshly ground pepper. Remove the pork bone and bay leaves.