Another successful recipe from Quick and Easy Primal cookbook! We've been experimenting with lots of new dishes lately and they have all been great. We've been holding off on this one until now because we finally have chicken stock!
Ingredients:
2 cups chicken stock
4 large turnips - peeled and grated in a food processor
2 tablespoons unsalted butter
1 pound steak - recipe called for skirt steak. I forget what we bought.
1 shallot - sliced
1/4 cup oil
salt and pepper
In a small pot bring the chicken stock to a boil. In a large pot on medium high heat, melt the butter then add turnips. Add the chicken stock and continue to boil for 10-12 minutes until it's mostly boiled off.
Meanwhile, slice the steak, season with salt and pepper and cook in a skillet with oil. The shallot is browned in yet another small skillet with oil to add to the finished dish as a garnish.
We ended up with plenty of dirty pots and pans, but it was worth it! The turnip risotto is definitely going to make it into the rotation!
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