So it turns out that a new laptop does not an un-lazy lady make – I can find a million and other reasons not to blog, or sew, or generally do anything except be tired and exhausted! But on to the real matter at hand here – a ridiculous excess of turnips!
If any of you, like us, get vegetable boxes, you might find, like us, that you’re often frantically searching for something, anything to do with the ridiculous number of some veg or other that happens to be in season. In this instance, the vegetable in question is turnip…aren’t turnips only used in pasties…? So a brief amount of searching on my phone later and I was inspired to come up with recipe one of two (Mr B’s been tasked with finding something for tomorrow night’s dinner that is equally as turnip excess busting)…
Turnip and bacon risotto
8 rashers streaky bacon
1 white onion, finely diced
1/2 red pepper, finely diced
2 small turnips, peeled and finely diced
1 pint chicken stock
2 handfuls arborio rice
1 small handful cheese (a mixture of blue cheese and parmesan is best I think)
2 handfuls spinach
- Fry the bacon in a deep frying pan until nicely crispy, remove and chop into bite sized pieces.
- Using the oil from the bacon (add a little more olive oil if needed), heat and add the onion and pepper.
- Fry for 2-3 minutes until softened.
- Add the turnip and fry for 3-5 minutes until it starts to soften.
- Add the rice to the pan and stir till all the grains are nicely coated.
- Add the stock a couple of ladles at a time and keep stirring regularly. Doing it this way (in a frying pan) you can add more liquid each time and you don’t have to stir it quite so often (thank you Mr Slater!).
- Keep doing this until the rice is cooked but till has a good bite to it. If you run out of stock before this happens then use white wine or just plain water is fine.
- Stir through the spinach, chopped bacon and cheese and season generously with pepper (it can take a lot of pepper!). You’re unlikely to need much salt – depending on the saltiness of the bacon you use.
- Serve with a grating of parmesan on top and a grind of black pepper.
- Turnips: not as boring as you might think (dothegreenthing.com)
- Autumn Eats: Braised Turnips With Rosemary and White Wine (blisstree.com)
- Recipe: Caramelized Turnips With Capers, Lemon and Parsley – Recipe (nytimes.com)
- Roots on the Table (wholefoodsmarket.com)