Ragoût of Pork Ribs and Turnips

Le ragoût traditionnel de coustillous et navets

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

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.