Turnip faux-sotto

Turnips: the sweet, buttery underdogs of the root vegetables. Seriously, get some well grown ones and give ‘em a try. Sooooo goooood.

Ingredients

• 4 small-medium turnips, with greens
• 2 T butter
• 1/2 t paprika
• salt
• 2 C leftover brown rice
• 1/3 C white wine
• 1/4 cup grated aged manchego or gran pecorino or some other yummy mildish cheese

1. Bring a large pot of salted water to a boil.
2. Cut tops from turnips. Remove stems from greens.
3. Cut turnips into quarter-inch bite-sized slices.
4. Place greens in boiling water, cover, and set timer for 10 minutes.
5. Melt butter in a large skillet. Add turnips, paprika, and salt, and toss to coat. Continue to cook, tossing occasionally.
6. When timer goes off, drain the turnip greens well and add to the skillet. Also add brown rice and wine. Stir until excess liquid from wine has evaporated.
7. Remove from heat, and stir in cheese. Serve with a drizzle of olive oil, and be sure to tell your guests about how long you slaved away, constantly stirring this creamy risotto.