LOCAL TURNIP SOUP
2-3 turnips peeled and cubed small
2-3 potatoes peeled and cubed small
2 cloves of garlic
dash of peperoncino (hot chili flakes)
vegetable bouillon or concentrated broth packet
salt and pepper
parsley for garnish
In a medium size pot. Sautee the onions, garlic and peperoncino in a little butter or olive oil for a few minutes. Add the turnips and cook for about 5 minutes until they get a little tender. Season with salt and pepper. Add the vegetable broth packet or bouillon and enough water to cover everything. Season with salt and pepper. Bring everything to a boil then simmer uncovered for 20 minutes or until everything is tender. Puree the soup with a handmixer or in a blender (be careful with hot soup in a blender). Garnish with extra virgin olive oil and fresh parsley.
And don't throw away those turnip greens. You can chop them and sautee them in olive oil or butter, garlic and sliced onions with peperoncino for a few minutes, then let them steam in their own juices with the pan lid on, much like the way you would cook collard greens or spinach. They have a really interesting nutty flavor and would be a shame to throw away.