Region: Valle d'Aosta

Zuppa di Rapa- Turnip soup-

 

 

 

 

Serves 6

160 g rice

1 l vegetable stock

40 g butter

3 turnips

1 onion

1 celery stalk

1 carrot

salt

grated parmesan

 

Peel the turnips and dice them.

Melt half the butter in a pan, dice the onion, carrot and celery, and brown.

Add the turnips and salt to taste.

Continue cooking for 10 minutes.

Add the rice, stir, and after 5 minutes pour in the stock.

Cook for another 10 minutes, add the remaining butter and the cheese, and serve.

 

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