FRIJE

Instructions

• 1.   Preheat the oven to 180 °C (350 °F). Peel the turnips. Cut half of them into small dice (brunoise) and the rest into quarters. Put the quarters in a baking dish and mix them with olive oil, pepper, salt, and half of the thyme. Roast in the oven until golden brown.
• 2.   Meanwhile, bring 6 dl (2.5 cups) of water to a boil with the bouillon cube and keep warm, covered. Sauté the chopped shallot, diced turnips, and pressed garlic clove for 2 minutes over low heat in a pot containing 20 g (1.5 tbsp) of butter. Add the rice and stir for 2 minutes, then pour in the white wine. Once absorbed, add a ladle of hot broth, wait for it to be absorbed, and continue adding it gradually until the rice is cooked (20 minutes in total).
• 3.   Stir in the grated Parmesan cheese into the risotto. Mix well and let it rest, covered, for 2 minutes off the heat. Adjust the seasoning (pepper, salt, and Espelette pepper). Divide into plates and add the roasted turnip quarters. Place the cod on top and serve.

Nutritional information *