This is a soupy, stewy, risottoish dish. You can use white, Arborio, or brown rice. The cooking time will be longer, of course, for brown. Broth is a must here. I think you could use carrots or celeriac here as well, or a combination of roots–a half cup of shredded daikon or other winter radish would add some zing.
5 c broth
3 c (peeled) shredded turnips
3/4 c short grained rice
1/2 c finely chopped parsley
1 or 2 garlic cloves, minced
1 c grated Parmesan or Romano cheese, plus extra for serving
salt and pepper, to taste
1. Bring the broth to a gentle boil in a Dutch oven or soup pot. Add the turnips and stir to loosen up the turnip shreds. Stir in the rice. Bring to a simmer, then simmer until the rice is just tender.
2. Stir in the chopped parsley, minced garlic, and the cheese. Season with some salt and pepper. Serve, with extra cheese at the table, if you like.