Italian Turnip Soup Mellowed With Rice

1. 1

   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.

2. 2

   In a large saucepan, melt the butter with the olive oil over high heat.

3. 3

   When the foam subsides, saute the turnips, tossing frequently, for about 5 to 7 minutes, or until golden brown.

4. 4

   Add the broth, bring to a boil, reduce heat to moderate, and cook, covered for 10 minutes.

5. 5

   After that, stir in the rice and cook the mixture, covered, until the rice is al dente, about 15 minutes.

6. 6

   Add salt and pepper to taste.

7. 7

   Just before serving, stir in the parsley and the Parmesan cheese.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.