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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I would suggest this recipe to those who already know they love turnips, as I do. It's very simple to make and lends itself to experimentation. I got the basic recipe from soupsong, but modified it to my taste. Ingredients:
2 tablespoons butter |
1 tablespoon extra virgin olive oil |
3 turnips, peeled and cut into bite-sized pieces |
6 cups chicken broth, fat free (or vegetable broth) |
1/2 cup pearl barley |
salt (optional) |
black pepper |
1/4 cup romano cheese (to garnish) |
Directions:
1. Heat the butter and oil in a large soup pot at medium high heat so the butter froths a bit. Add the turnips (which should be whatever size dice you prefer) and cook on medium heat until the pieces begin to brown, about 10 minutes.
2. Add the broth and bring the mixture to a boil, then reduce heat and simmer, covered, about 10 minutes.
3. Add the barley and cook, covered, about 15 minutes more.
4. Serve with salt, pepper and Romano cheese if desired.
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