Turnip 'Risotto' (serves 4 as main course)

I've often thought that the turnip gets a bit a raw deal. This dish comes from Simple Italian Cooking by Mario Batali and turns this neglected vegetable into the star of the show.

Ingredients

500ml vegetable stock

90ml olive oil

1 medium red onion (finely diced)

700g turnips (peeled and diced into 4-5mm pieces)

30g unsalted butter

20g Parmesan (grated)

Small handful of parsley leaves

Seasoning

Method

1. Heat the stock to a simmer and keep hot. Warm the olive oil in a heavy-bottomed frying pan. Toss in the onion and heat for about 10 minutes.

2. Add the turnips and cook for 2 minutes.

3. Ladle in some of the stock and cook until absorbed, stirring occasionally. Continue until the stock added (about 10-15 minutes).

4. Season with salt and pepper. Stir in the butter and Parmesan. 

5. Remove from heat, scatter with chopped parsley leaves and serve.