Apr 22, 2007
Turnip Risotto
- 1 lb turnips, peeled, diced small, uniformly
- 3 tbsp olive oil
- 1 tbsp butter
- 1 shallot, minced
- 2 cups boiling water
- 2 tsp chicken bouillon
- cracked pepper
- grated parmesan
- Heat the olive oil in a dutch oven and then saute the shallot until tender.
- Add the turnip and stir 2 minutes.
- Mix the boiling water with the chicken bouillon and pour it into the pot, a little at a time, stirring.
- Continue stirring for about 10 minutes, until the turnip is very soft.
- Stir in the butter, parmesan, and cracked pepper. Serve.
Delicious. Based on a Batali recipe