The elusive Macomber turnip is sometimes also called the Wesport White Turnip in a nod to the root’s roots. The Macomber turnip came about when two brothers from Westport, MA crossbred rutabagas with radishes, resulting in this local legend. Though Macombers have a four-month growing season that runs from late September through January, these illustrious veggies can be tricky to find – but trust us, they’re worth the search. If your’re lucky enough to get your hands on a couple, grab your copy of The Coastal Table and get cooking! This beautifully illustrated cookbook includes a recipe for Macomber turnip hash with shredded pork + eggs by Aaron Rogers, Chef and co-owner of The Back Eddy in Wesport.
Macomber turnip hash with shredded pork + eggs
3 tablespoons paprika
2 tablespoons packed light brown sugar
1 tablespoon kosher salt
1 tablespoon dry mustard
1 tablespoon chile pepper
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 4-pound pork roast (shoulder or butt)
Macomber Turnip Hash
2 medium Macomber turnips, peeled and diced
3 carrots, peeled and diced
2 tablespoons extra virgin olive oil
1 medium red onion, diced
1 bulb fresh fennel, diced
1 red pepper, seeded and diced
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh herbs (any combination of sage, rosemary, or oregano), chopped
4 large eggs (poached, fried, or over easy), for serving
- In a medium bowl, combine paprika, brown sugar, salt, dry mustard, chile pepper, cumin, cayenne, and black pepper. Rub generously all over pork, inside and out, until nicely coated. Cover with plastic wrap and allow to marinate in refrigerator overnight.
- Preheat oven to 325°F.
- Line a roasting pan with aluminum foil and place a wire rack in pan. Place pork on rack and cover with parchment paper. Cover entire pan with aluminum foil and cook, covered, for 2 1/2 hours. Remove parchment paper and aluminum foil and continue cooking for another 15-20 minutes (when pork can easily be shredded with a fork, it’s done).
- Remove pork from oven and transfer to a cutting board. Allow to cool until you can touch it, about 5 minutes. While pork is still warm, pull meat apart, shredding with two forks. Transfer shredded pork to a bowl and set aside.
- Make hash. In medium saucepan, bring 2 quarts of lightly salted water to boil. Add turnips and carrots and cook until vegetables are tender, about 5 minutes. Remove vegetables with a slotted spoon and set aside.
- In a large skillet, heat olive oil over medium-high heat until hot but not smoking. Add drained turnips and carrots to pan in a single layer covering bottom of pan. Cook until browned on one side before turning, about 4-5 minutes. Once you start turning, add onions, fennel, and red pepper and season with salt and pepper. Continue cooking until vegetables are just tender and golden brown, about 4-5 minutes. Do not overcook. Stir in herbs just before serving.
- Divide hash among serving bowls, top with some shredded pork, finish with desired style of egg, and serve warm.