14 oz (350 g) small, fresh, white turnips
1 clove garlic
5 cups (1.25 l) vegetable or beef broth
6 oz (150 g) short grained rice
1 cup freshly grated parmesan
Prepare the vegetables
Grate the turnips, crush the garlic and finely chop the parsley.
Cook the vegetables and rice
Add the vegetable or beef broth into a large saucepan and heat to boil. Stir in the rice and grated turnip. Continue to cook, stirring occasionally until the rice is cooked. Add the parsley and half the grated cheese.
Serves 4 people
Serve hot with the parmesan cheese served on the side.