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Archive for April 6th, 2011

Braised Turnip

The Cat doesn’t mind plain boiled turnip, me, not so much. I decided to make a riff on shoyu pork by braising the turnips in similar ingredients.

Ready to Braise

Turnips, a bit of sliced pork, ginger, garlic, red dates, Sichuan pepper, shoyu, sugar, salt, and Shao Xing wine. Braise until tender.

Braised Turnip

The turnip could have used a bit more fat. I used pork from the shoulder, a little too lean. There’s always the next time.

Update: Adding more fat would not be needed, but letting the turnips sit overnight in the frig. The flavors were able to combine, mellow out, and soak into the turnip. Much better.

Enjoy.

The Mouse

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