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 bon...