Turnips for one and all

Our local farmers market is winding down for the season. I was so happy to go there last week and pick up a few veggies that are in season. I found the most beautiful smooth and round turnips to bring home to the family.I try to feed our family with vegetables that are locally grown and organic. Organic produce is especially important for the smallest members of our family since their high metabolism and low body weight. Turnips are a great in-season food for the fall. Turnips are a root vegetable with a good source of Vitamin C, fiber and even protein. They can be given to baby after 8 months. They can be roasted or steamed for a great flavor that all in the family will enjoy.
I remembered that a few years back my husband had made a really simple turnip soup that we all enjoyed. I dug around for the recipe and thought it would be good to share. Add a loaf of an artisan bread and it works for a simple fall meal. Little brother loved eating up the bite-sized pieces of turnip. They were nice and soft for his toothless mouth.

Italian Turnip Soup

2 Tablespoons organic butter
1 Tablespoon olive oil
1 pound of turnips, diced ( if your turnips are store bought, please peel. Local, organic turnips won’t have the wax and should just be cleaned)
6 cups vegetable stock or water with bouillon
1/2 cup organic brown rice (This is a great way to use up some leftover rice you have in the fridge)
Use fresh herbs and freshly grated Parmesan to garnish.
salt and pepper

Melt your butter and olive oil in your soup pan. Toss in the turnips and saute a few minutes until brown. Pour in the broth, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice (if using uncooked rice) and cook, covered, over medium heat for about 15 minutes.If using leftover rice, you can add it to the soup before you serve it. When ready to serve, stir in salt and pepper to taste, then parsley and 1/4 cup Parmesan. Ladle into bowls and pass the extra Parmesan separately.