Ragoût of Pork Ribs and Turnips from Sud de France by Caroline Conran
This is real cold weather, mountain food which, unlike most stews, is best freshly made, as the turnips taste better when cooked just before eating. It uses humble inexpensive ingredients to make a...
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Ingredients
- salt, pepper
- 100 ml water or chicken stock
- a few sprigs flat parsley
- 1 clove
- 1 stick celery, chopped
- 1 bay leaf
- pinch sugar
- 100 ml fresh tomato sauce
- 2 tbsp olive oil
- 2 fat cloves garlic, peeled
- 1 tbsp goose or duck fat (or olive oil)
- 500 g turnips, preferably from Pardailhan
- 800 g thick, meaty pork ribs cut into short pieces
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