Ragoût of Pork Ribs and Turnips

Le ragoût traditionnel de coustillous et navets

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This is real cold weather, mountain food which, unlike most stews, is best freshly made, as the turnips taste better when cooked just before eating. It uses humble inexpensive ingredients to make a dish of great character. In Languedoc there are long black turnips – the best being those from Pardailhan – but round, white turnips are splendid cooked in this way too.


  • 800 g thick, meaty pork ribs cut into short pieces
  • 500 g turnips, preferably from Pardailhan
  • 1 tbsp goose or duck fat (or olive oil)
  • 2 tbsp olive oil
  • 2 fat cloves garlic, peeled
  • pinch sugar
  • 100 ml fresh tomato sauce
  • 1 stick celery, chopped
  • 1 bay leaf
  • 1 clove
  • 100 ml water or chicken stock
  • a few sprigs flat parsley
  • salt, pepper


    Peel the turnips and cut them lengthwise into ‘chips’ about 2 cm thick. Heat the goose fat and oil in a casserole and brown the pieces of pork all over, a few at a time. Remove them to a plate, turn the heat down and fry the turnip chips in the same oil, together with the garlic cloves, turning them frequently over a gentle heat until they are lightly browned, after about 10 minutes. Add a pinch of sugar and cook a few minutes more.

    Add the tomato sauce, celery, bay leaf, clove and chicken stock. Put back the pieces of pork and season well. Bring to a simmer and cook gently for 40 minutes, turning the pieces of pork from time to time. Sprinkle with chopped parsley before serving.