Turnip "Risotto"

By á-174942

Ingredients

• 6 tablespoons virgin olive oil
• 1 medium red onion cut 1/8" dice
• 1 1/2 pounds turnips cut1/8" dice (consistent size dice is important)
• 2 cups hot chicken stock
• Salt to taste
• freshly-ground black pepper to taste
• 2 tablespoons sweet butter
• 1/2 cup freshly-grated Parmesan cheese
• 1/2 cup finely-chopped Italian parsley

Details

Servings 4

Preparation

Step 1

In a 12- to 14-inch skillet, heat olive oil over medium heat. Add onion and cook until softened and light brown, about 10 minutes. Add turnips and cook 2 minutes until opaque. Add 1 ladle chicken stock and stir until evaporated.

Continue adding chicken stock 1 ladle at a time until turnips are tender and fragrant, about 10 minutes. Season with salt and pepper and stir in butter and grated cheese until rich and creamy, about 1 minute. Remove from heat and stir in chopped parsley. Serve immediately.

This recipe yields 4 servings as appetizer or 6 as accompaniment dish.