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Fricassee of Pork and Turnips

Fricassee of Pork and Turnips

  • Prep Time: 15 minutes
  • Total Time: 1 hour plus time to marinate 1 hour
  • Yield: 4 servings


  • 1 1/2 pounds boneless pork loin, cut into 1-inch cubes
  • 1 tablespoon Rustic Rub
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1/2 cup chopped onions
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 tablespoons flour
  • 1 tablespoon minced garlic
  • 1 pound turnips, peeled and cubed (about 3 cups)
  • 2 cups Chicken Broth
  • 1 tablespoon chopped fresh parsley


  • Toss the pork with the rub in a bowl and refrigerate for at least 1 hour.

  • Heat the oil and butter in a large skillet over medium-high heat. Add the pork and brown evenly. Season the onions, bell peppers, and celery with the salt and cayenne. When the pork is brown, remove from the skillet with a slotted spoon. Set aside.

  • Add the flour to the oil and butter in the skillet. Stirring constantly for 4 to 5 minutes, make a medium brown roux, the color of peanut butter.

  • Add the onions, bell peppers, and celery and cook for 2 to 3 minutes, or until slightly wilted. Stir in the garlic. Return the pork to the skillet and cook, stirring constantly, for 3 to 4 minutes. Add the turnips and broth. Stir to mix well. Bring to a boil, cover, then reduce heat to low, and cook stirring occasionally, for 55 minutes until pork is tender.  Stir in the parsley and serve immediately.