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8 turnip roots
1 onion
1 bell pepper
1-2 garlic
1 c. flour
5 pork chops
2 cans tomato paste
2 bay leaves
1 tsp. dried parsley
1/2 c. cooking oil

Peel and cut up turnip roots in large cubes. Cut up pork chops and place in large pot with roots with enough water to cover roots and chops. Make roux with flour and oil until brown. Add cut up seasonings and cook until tender. Add 2 cans paste and cook awhile longer. Add roux mixture to pot of roots and add bay leaves and parsley. Cook until turnip roots are tender and gravy is thick. Serve with rice.

Note: With this recipe you can substitute pork and turnip roots with a round steak or a chicken for a great spaghetti gravy. Also 1 1/2 quarts of peeled shrimp makes a good shrimp stew.

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 Rating: 4.5 / 5 - Reviews: 2
Jan 27, 8:51 PM
Wikeni (Florida) says:
Mar 6, 1:32 AM
Bridgett (United States) says:

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