Leyden Glen Lamb

Turnip Risotto
6 Tablespoons olive oil 1 medium red onion 1 1/2 pounds turnip 2 cups hot chicken stock, preferably homemade salt and pepper 2 Tablespoons unsalted butter 1/2 cup parmesan cheese 1/2 cup fine finely chopped parsley
In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened and light brown. Add the turnips and cook 2 minutes, stirring frequently, until opaque. Add 1 ladle of chicken stock and stir until the stock is absorbed. Continue adding stock a ladle at a time until the turnips are tender and fragrant - about 15 minutes. Don't let them turn to mush. Season with salt and pepper. Stir in the butter and parmesan cheese until rich and creamy, about 1 minute. Remove from the heat and stir in the parsley. Serve immediately.
Copyright 2025 Kristin Nicholas