I know it sounds hyperbolic, but honestly this dish is so good it almost makes me cry. It is also incredibly simple, quick to cook, and the ingredients are all fairly inexpensive. The secret to the overwhelming deliciousness of this recipe is the pork fat. Being a poor foodie, I purchased some pork fat scraps from the meat department for less than $1 a pound. If you can't find anything like that, you could substitute lard. If you are afraid of fat, skip that step entirely.
Ingredients:
Turnips, peeled and chopped into medium-sized pieces
Carrots, peeled and chopped the roughly same size as the turnips
1/2-1 cups Chicken Stock
Butter
Pork Fat (optional)
Thyme
Shredded Parmesan Cheese
Salt and Pepper
Choose a large, wide sauce pan. On medium-high heat, render a couple chunks of pork fat until nicely browned. Melt a couple pats of butter and add around 1/2 cup of chicken stock. Bring to a boil.
Arrange the turnips and carrots in a single layer in the pan. Sprinkle generously with thyme. Cover, and simmer until tender, 10-20 minutes.
Stir the veggies periodically to ensure even cooking. Keep an eye on the amount of liquid in the pan. The liquid should be mostly absorbed by the time the veggies are done. Add more stock(or water) if necessary while cooking, or uncover if you have a little too much liquid.
When the turnips and carrots are finished, fish out the pork fat, sprinkle with parmesan cheese and season with salt and pepper, to taste.
Serve immediately and be consumed with overwhelming joy.
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