Italian Turnip Soup Mellowed With Rice

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note: I treated these like apples; I cut them into quarters, used a paring knife to peel them, and then diced them; At the market, 3 large turnips= one pound; Just weigh them at the grocery store to get the right amount.
  • In a large saucepan, melt the butter with the olive oil over high heat.
  • When the foam subsides, sauté the turnips, tossing frequently, for about 5 to 7 minutes, or until golden brown.
  • Add the broth, bring to a boil, reduce heat to moderate, and cook, covered for 10 minutes.
  • After that, stir in the rice and cook the mixture, covered, until the rice is al dente, about 15 minutes.
  • Add salt and pepper to taste.
  • Just before serving, stir in the parsley and the Parmesan cheese.
  • Serve immediately.
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