Julie Moore (a CSA member) got this delicious recipe from a lovely Italian man she sat next to on an airplane to Germany. The parsley is a nice contrast to the turnips. It’s the usual butternut squash risotto recipe, but adapted – loosely speaking: 1 onion or leeks, diced 2-3 turnips, in small cubes 1 c Arborio (risotto) rice 3-4 c broth ½-1 c chopped parsley Parmesan (as desired).

Sauté the onion and turnips for ten minutes or so in olive oil. Add risotto and stir continuously. Slowly add heated broth, one ladle at a time, until absorbed, until rice cooks (keep stirring the whole time!). When nearly done, add the fresh parsley and season with salt and pepper. Voila! Another way to use those turnips!

Submitted by CSA member Julie Moore