You can add the greens from the turnips to this Italian soup.

2 T butter
1 T olive oil
1-lb. Japanese turnips, cut into 1/2″ dice
greens from the turnips, washed, roughly chopped, optional
6 c vegetable or chicken stock
1/2 c white rice, Arborio if you have it
salt and pepper, to taste
minced fresh parsley for garnish, optional
3/4 c freshly-grated Parmesan cheese

1. Put the butter and oil in a large saucepan or soup pot and heat to a froth. Toss in the turnips and saute until beginning to brown, about 5 minutes. Add the chopped turnips greens, if using, and saute another couple of minutes, until they begin to wilt.

2. Pour in the broth, bring to a boil, reduce heat, and simmer, covered, for about 10 minutes. Stir in the rice , bring back to a simmer, and cook, covered for about 15 minutes.

3. Stir in salt and pepper. Garnish with parsley, if using and 1/4 c of the grated Parmesan. Ladle into bowls and pass the remaining 1/2 c grated Parmesan separately.