Turnip Stew

My husband LOVES turnips, it’s crazy how much he loves them.  I sent him to the supermarket a few nights ago for some cheese and he comes back with a big bag of turnips.  And it’s not even turnip season, but these turnips were really pretty!

He asked me to make turnip gratin, so I did that.  That only used a few though.  I know how much he likes old-school home cooking so I decided to make a turnip stew with the rest.  It was really easy to make, it made the house smell great and it was delicious.  Winner!  He said that I have to keep the recipe because it tastes just like something his late grandmother MeMe used to make.

Turnip Stew
A Cooking With Christen Original

4-6 turnips, peeled and chopped into small chunks
2 carrots, peeled and chopped
1/2 bell pepper, seeds removed and diced
1 onion, chopped
2 cloves garlic, chopped
1 sprig fresh thyme
1/4 cup vegetable oil
1/4 cup flour
1 pkg. smoked sausage, cut into small rounds (I used pecan-smoked)
1- 32 oz. carton of chicken broth
Seasonings to taste:  I used a little salt, Cajun seasoning, onion and garlic powders
1 tbsp corn starch
rice for serving

In a small pot (I used my enameled cast iron) make your roux:  Heat the oil over medium heat until hot and add the flour, stir constantly with a silicone spatula (they work best for getting in the corners of the pot) and keep stirring it until the roux has reached the color of a brown paper bag.

Once it’s browned, add the onions, bell pepper and garlic.  Stir in well and cook until they are softened.  Add the turnips and carrots and sausage and cook for two or three minutes more.  Add the chicken broth to break the roux up and add the sprig of thyme.  Season lightly.  Stir well and reduce heat to med-low and simmer until the turnips are tender and the sauce has thickened.  If needed, you can add just a LITTLE water to 1 tbsp corn starch and then add to the stew to thicken it.  Taste for seasonings and add what is needed.  Serve hot over rice.

Turnip Stew


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