📝 About This Recipe
A soul-warming staple of Acadiana, these smothered turnips transform the humble, peppery root vegetable into a silky, savory-sweet masterpiece. Slow-simmered in a rich 'étouffée' style base with smoky Tasso ham and a hint of Louisiana cane syrup, this dish balances earthy bitterness with deep umami flavors. It’s a quintessential Cajun side dish that evokes the comfort of a Sunday dinner in the Bayou.
🥗 Ingredients
The Aromatics & Meat
- 4 ounces Tasso Ham (finely diced; or use smoked andouille sausage)
- 1 large Yellow Onion (finely diced)
- 1/2 large Green Bell Pepper (finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Vegetables
- 3 pounds Purple Top Turnips (peeled and cut into 1/2-inch cubes)
- 2 cups Turnip Greens (fresh, stems removed, chopped into ribbons)
The Smothering Liquid & Seasoning
- 2 cups Chicken Stock (low sodium preferred)
- 2 tablespoons Unsalted Butter
- 1 tablespoon Vegetable Oil
- 1 tablespoon Steen's Cane Syrup (or dark brown sugar)
- 1 tablespoon Cajun Seasoning (salt-free preferred to control seasoning)
- 2 sprigs Fresh Thyme (leaves removed)
- 1 Bay Leaf (dried)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Green Onions (thinly sliced for garnish)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or a deep cast-iron skillet, heat the vegetable oil and butter over medium heat until the butter is melted and foaming.
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2
Add the diced Tasso ham to the pot. Sauté for 5-7 minutes until the edges are crispy and the fat has rendered, providing a smoky base for the dish.
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3
Stir in the 'Holy Trinity': the diced onion, bell pepper, and celery. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
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4
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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5
Increase the heat to medium-high and add the cubed turnips. Stir well to coat every piece of turnip in the seasoned fat and aromatics.
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6
Season the mixture with the Cajun seasoning, kosher salt, black pepper, and fresh thyme. Toss for 2-3 minutes to toast the spices.
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7
Pour in the chicken stock, cane syrup, and add the bay leaf. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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8
Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer for 35-40 minutes. Check halfway through; if the liquid is evaporating too quickly, add a splash more stock or water.
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10
Once the turnips are fork-tender and starting to break down slightly at the edges, stir in the chopped turnip greens.
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11
Cover and cook for an additional 10 minutes until the greens are wilted and tender.
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12
Remove the lid and increase the heat slightly for 5 minutes if the sauce is too thin. You want a 'smothered' consistency—thick, glossy, and coating the vegetables.
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13
Remove the bay leaf. Taste and adjust seasoning with more salt or a dash of hot sauce if desired.
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14
Garnish generously with sliced green onions and serve warm.
💡 Chef's Tips
Choose smaller, younger turnips as they are sweeter and less fibrous than very large ones. If you can't find Tasso, use a high-quality smoked Andouille sausage or thick-cut smoked bacon. Don't skip the cane syrup; it provides a necessary counterpoint to the natural bitterness of the turnips. For a creamier texture, lightly mash a few of the turnip cubes against the side of the pot at the end of cooking. This dish tastes even better the next day after the flavors have had time to fully meld in the refrigerator.
🍽️ Serving Suggestions
Serve alongside a crispy fried catfish fillet for a classic Louisiana meal. Pair with slow-roasted pork roast and a side of cornbread to soak up the pot liquor. Excellent served over a bed of fluffy white long-grain rice. Enjoy with a cold glass of sweetened iced tea or a crisp Abita Amber lager. Accompany with a side of hot sauce-spiked vinegar for an extra tang.