Turnip “Risotto”

This is my version of a dish that Mario developed many years ago, which makes ingenious use of turnips.   The turnips are diced into tiny cubes, then sauteed and stirred while broth is gradually added.  Turnips are a very sturdy vegetable and take a while to soften, therefore the moist cooking is a beautiful way to extract maximum flavor from them, while getting them to optimal softness.

Be sure to allow 40 to 45 minutes for this dish from start to finish.  You’ll need to have a good amount of simmering broth on the side, but the turnips don’t soak up nearly as much broth as rice, so a 1.5 to 1 ratio of broth to turnip cubes is fine. 

Tonight, our meal consisted of Beppi’s broiled chicken thighs with rosemary, plus collard greens (minus the bacon), with the turnips as our side dish. 

 

This was a wonderful combination because the oil from the chicken enhances the flavor of the turnips. 

Turnip “Risotto”

serves 4 as a side dish

1 giant turnip (approximately 6″ in diameter) or 4 c turnip cubes

2 shallots, peeled and finely diced

2 tbls olive oil

1/2 c white wine

6 c chicken broth

salt and pepper to taste

Peel, slice, and dice turnip into 1/4″ cubes.

 

On medium-high heat, in a saucepan with curved sides, begin sauteing turnips and shallots in oil.  Continue cooking for about 5 minutes.   Add wine and saute for another 5 minute, or until wine has evaporated.

Begin adding broth, a half-cup at a time, and continue cooking uncovered on medium heat.  Stir and add broth every 5 minutes or so, for abut 35 to 40 minutes, or until turnips are tender. 

Top with grated parmigiano, black pepper and serve.

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