1 T canola oil
1 T butter
1 1/2 lb pork shoulder, cubed
1 1/2 lb turnips, cubed
3/4 C white wine or stock
2 T fresh celery leaves, minced
salt and pepper
Melt butter and oil in a sauce pan on medium-high heat until foam subsides. Add the pork and turn heat to high. Cook for about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more. Add the turnip chunks and shake the skillet so pork and turnips are settled in one layer. Cook 3-4 more minutes until the turnips begin to brown.
Add the liquid and stir 1 to 2 times. Add salt and pepper to taste and 1/2 the celery leaves.Turn heat to medium-low and cover the skillet. Cook, stirring every 10 minutes, until pork is quite tender, about 30 minutes. Remove cover, raise heat to medium-high and reduce liquid to a glaze.
In the final step, can also mix glaze with a little bit of sour cream to make dish creamier.