2 lbs. small white turnips, peeled & quartered
1 medium onion, chopped
1 medium carrot, peeled & quartered
3 tablespoon butter
8 cups vegetable stock
2 tablespoons fresh parsley, chopped
1 cups brown rice
2 tablespoons liquid-smoke seasoning
Salt & pepper
½ cups freshly grated parmesan cheese
Place turnips, onion and carrot in a large soup pot and sauté in butter. Add stock and parsley, and simmer for about 15 minutes. Add rice and liquid smoke, and cook another 20 minutes, or util turnips and rice are cooked and tender. Add salt and pepper to taste. Serve in soup bowls and sprinkle with Parmesan. Makes 6 servings.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.