160 g rice
1 l vegetable stock
40 g butter
1 celery stalk
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.