Instructions: In a 12- to 14-inch skillet, heat olive oil over medium heat. Add onion and cook until softened and light brown, about 10 minutes. Add turnips and cook 2 minutes until opaque. Add 1 ladle chicken stock and stir until evaporated.

Continue adding chicken stock 1 ladle at a time until turnips are tender and fragrant, about 10 minutes. Season with salt and pepper and stir in butter and grated cheese until rich and creamy, about 1 minute. Remove from heat and stir in chopped parsley. Serve immediately.

This recipe yields 4 servings as appetizer or 6 as accompaniment dish.

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