Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 Hearty Turnip and Rice Soup 2 Tablespoons butter 1 Tablespoon olive oil 1 pound of turnips peeled and cut into a 1/2-inch dice 3 pints of vegetable stock 1/2 cup of rice, arborio if you have it salt and pepper Parmesan cheese Parsley Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute until brown, about 5 or so minutes. Pour in the stock, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 ounces of Parmesan. Ladle into bowls and pass the extra Parmesan separately. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 This sounds great!!! And I have everything here except the turnip!! Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Wes Siko Monday, August 07, 2006 11:37 AM Hearty Turnip and Rice Soup Hearty Turnip and Rice Soup 2 Tablespoons butter 1 Tablespoon olive oil 1 pound of turnips peeled and cut into a 1/2-inch dice 3 pints of vegetable stock 1/2 cup of rice, arborio if you have it salt and pepper Parmesan cheese Parsley Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute until brown, about 5 or so minutes. Pour in the stock, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 ounces of Parmesan. Ladle into bowls and pass the extra Parmesan separately. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 I was wondering if you were referring to the turnips that some with turnip greens or Rutabagas. Some folks refer to Rutabagas as turnips is why I ask. Thanks, Judy - Wes Siko Monday, August 07, 2006 10:37 AM Hearty Turnip and Rice Soup Hearty Turnip and Rice Soup 2 Tablespoons butter 1 Tablespoon olive oil 1 pound of turnips peeled and cut into a 1/2-inch dice 3 pints of vegetable stock 1/2 cup of rice, arborio if you have it salt and pepper Parmesan cheese Parsley Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute until brown, about 5 or so minutes. Pour in the stock, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 ounces of Parmesan. Ladle into bowls and pass the extra Parmesan separately. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 Either one or both. I use them interchangeably!! Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - wwjd Monday, August 07, 2006 11:58 AM Re: Hearty Turnip and Rice Soup I was wondering if you were referring to the turnips that some with turnip greens or Rutabagas. Some folks refer to Rutabagas as turnips is why I ask. Thanks, Judy - Wes Siko Monday, August 07, 2006 10:37 AM Hearty Turnip and Rice Soup Hearty Turnip and Rice Soup 2 Tablespoons butter 1 Tablespoon olive oil 1 pound of turnips peeled and cut into a 1/2-inch dice 3 pints of vegetable stock 1/2 cup of rice, arborio if you have it salt and pepper Parmesan cheese Parsley Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute until brown, about 5 or so minutes. Pour in the stock, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 ounces of Parmesan. Ladle into bowls and pass the extra Parmesan separately. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 Thanks Marilyn. I think I would personally enjoy the Rutabaga better, since I love them. Judy - Marilyn Daub Monday, August 07, 2006 11:03 AM Re: Hearty Turnip and Rice Soup Either one or both. I use them interchangeably!! Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - wwjd Monday, August 07, 2006 11:58 AM Re: Hearty Turnip and Rice Soup I was wondering if you were referring to the turnips that some with turnip greens or Rutabagas. Some folks refer to Rutabagas as turnips is why I ask. Thanks, Judy - Wes Siko Monday, August 07, 2006 10:37 AM Hearty Turnip and Rice Soup Hearty Turnip and Rice Soup 2 Tablespoons butter 1 Tablespoon olive oil 1 pound of turnips peeled and cut into a 1/2-inch dice 3 pints of vegetable stock 1/2 cup of rice, arborio if you have it salt and pepper Parmesan cheese Parsley Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute until brown, about 5 or so minutes. Pour in the stock, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 ounces of Parmesan. Ladle into bowls and pass the extra Parmesan separately. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 get going to the store Marilyn. I was thinking this soup would even be good with parsnips in it. --- Marilyn Daub <mcdaub wrote: > This sounds great!!! And I have everything here > except the turnip!! > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > - > Wes Siko > > Monday, August 07, 2006 11:37 AM > Hearty Turnip and Rice > Soup > > > Hearty Turnip and Rice Soup > > 2 Tablespoons butter > 1 Tablespoon olive oil > 1 pound of turnips peeled and cut into a 1/2-inch > dice > 3 pints of vegetable stock > 1/2 cup of rice, arborio if you have it > salt and pepper > Parmesan cheese > Parsley > > Melt the butter and oil in a large saucepan and > bring to a froth. Toss in > the turnips and saute until brown, about 5 or so > minutes. Pour in the stock, > bring to a boil, reduce heat and cook, covered, for > about 10 minutes. Stir > in the rice and cook, covered, over medium heat for > about 15 minutes. When > ready to serve, stir in salt and pepper to taste, > then parsley and 1 to 2 > ounces of Parmesan. > Ladle into bowls and pass the extra Parmesan > separately. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 I am going!!! giggle!!! As soon as it cools off some!!! It is 93 with a heat index of 105 and that is too hot to be outside in!! Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Donnalilacflower Monday, August 07, 2006 1:09 PM Re: Hearty Turnip and Rice Soup get going to the store Marilyn. I was thinking this soup would even be good with parsnips in it. --- Marilyn Daub <mcdaub wrote: > This sounds great!!! And I have everything here > except the turnip!! > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > - > Wes Siko > > Monday, August 07, 2006 11:37 AM > Hearty Turnip and Rice > Soup > > > Hearty Turnip and Rice Soup > > 2 Tablespoons butter > 1 Tablespoon olive oil > 1 pound of turnips peeled and cut into a 1/2-inch > dice > 3 pints of vegetable stock > 1/2 cup of rice, arborio if you have it > salt and pepper > Parmesan cheese > Parsley > > Melt the butter and oil in a large saucepan and > bring to a froth. Toss in > the turnips and saute until brown, about 5 or so > minutes. Pour in the stock, > bring to a boil, reduce heat and cook, covered, for > about 10 minutes. Stir > in the rice and cook, covered, over medium heat for > about 15 minutes. When > ready to serve, stir in salt and pepper to taste, > then parsley and 1 to 2 > ounces of Parmesan. > Ladle into bowls and pass the extra Parmesan > separately. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 Marilyn, I think turnips and parsnips are good in soups. I have not tried them sauteed but that is apossibility as someone noted. GB , " Marilyn Daub " <mcdaub wrote: > > This sounds great!!! And I have everything here except the turnip!! > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > - > Wes Siko > > Monday, August 07, 2006 11:37 AM > Hearty Turnip and Rice Soup > > > Hearty Turnip and Rice Soup > > 2 Tablespoons butter > 1 Tablespoon olive oil > 1 pound of turnips peeled and cut into a 1/2-inch dice > 3 pints of vegetable stock > 1/2 cup of rice, arborio if you have it > salt and pepper > Parmesan cheese > Parsley > > Melt the butter and oil in a large saucepan and bring to a froth. Toss in > the turnips and saute until brown, about 5 or so minutes. Pour in the stock, > bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir > in the rice and cook, covered, over medium heat for about 15 minutes. When > ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 > ounces of Parmesan. > Ladle into bowls and pass the extra Parmesan separately. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 I love the flavor of both, and have used them in soups and stews, I will try sautéing them and see what I get. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - greatyoga Monday, August 07, 2006 1:35 PM Re: Hearty Turnip and Rice Soup Marilyn, I think turnips and parsnips are good in soups. I have not tried them sauteed but that is apossibility as someone noted. GB , " Marilyn Daub " <mcdaub wrote: > > This sounds great!!! And I have everything here except the turnip!! > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > - > Wes Siko > > Monday, August 07, 2006 11:37 AM > Hearty Turnip and Rice Soup > > > Hearty Turnip and Rice Soup > > 2 Tablespoons butter > 1 Tablespoon olive oil > 1 pound of turnips peeled and cut into a 1/2-inch dice > 3 pints of vegetable stock > 1/2 cup of rice, arborio if you have it > salt and pepper > Parmesan cheese > Parsley > > Melt the butter and oil in a large saucepan and bring to a froth. Toss in > the turnips and saute until brown, about 5 or so minutes. Pour in the stock, > bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir > in the rice and cook, covered, over medium heat for about 15 minutes. When > ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 > ounces of Parmesan. > Ladle into bowls and pass the extra Parmesan separately. > > > > > > > Quote Link to comment Share on other sites More sharing options...
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