Turnips. I always see them sitting there in the supermarket. I read about them. And
once in a while I buy a few. But then they just sit there in the fridge. The problem is
that they don't speak to me. I must be turnip deaf.
So they were sitting in the fridge when ani called me across the continent for advice
on what to feed my fussy brother-in-law. [Correction: one of my fussy brothers-in-law.]
She listed some of the fridge tenants of the moment. Ah, those turnips. Risotto. They
spoke to me. "Do me this way." Red pepper for color. Zucchini for good measure.
Yeah. Veggie vibes.
I got the leftovers after my flight home. Excellent. Why are there so many good ways to
- 1 1/2 c arborio rice
- 2 T butter
- 1 onion, chopped
- 1/4 c wine
- 1 zucchini, chopped
- 1/2 red pepper, chopped
- 1 turnip, chopped
- 1 t (heaping) veggie broth stuff
- 1/2 c parmigiano
- pepper, freshly ground to taste
- First chop all the veggies. Except for the onion, make 'em into little cubes, maybe 1/4
inch on a side, though the red pepper won't have this depth. Or julienne 'em. No hard and
fast rules here.
- Then sauté the onions in the butter. Then the red peppers a few minutes. Then the
- Then dump in the rice. Mix and sauté 2 minutes, then add the wine and let evaporate.
Maybe 1 minute or two.
- Then do the water treatment. An already boiling 4 or 5 cups of water in a teapot
contributes first a cup to the mixture. Then as it is absorbed, stir in another cup or
part thereof, depending on your patience. Repeat until you reach about 20 minutes of water
treatment. Check for al dente rice.
- Mix in the parmigiano and pepper.
- Serve immediately.
- We are now turnip convinced. We stick them in lots of places now, where they contribute
a decidedly noticeable positive flavor to the mix. Give them a shot. Listen to them. Then