Rice and Turnip Minestrone
Rice and Turnip Minestrone is a short-ingredient Italian soup that gets its character from salted turnips. Salting the slices for two hours draws out their water, so they fry in butter rather than steam and bring a concentrated, mellow sweetness to the pot. Tomatoes and a spoonful of gravy add depth to the stock. The recipe comes from Emily Waters's The Cook's Decameron, which collects Italian dishes for English cooks.
Instructions
Arrange the turnip slices on a rack set over a cookie sheet. Sprinkle them with salt, cover them with a dish, and leave them for about 2 hours, until the water has drained out of them.
Put the slices in a frying pan with butter and fry them gently until they are softened.
Stir in the gravy and the crushed tomatoes and cook for a few minutes.
Bring the stock to a boil, then pour the turnip and tomato mixture into it. Add the washed rice.
Boil for 30 minutes, then serve hot.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
