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Turnip
Speltotto 










Bialik
College
Kitchen
Garden
Program


Equipment:
 
  ½
cup
caster
sugar
  Large
saucepan
  small
saucepan
  chopping
board
  knife
  wooden
spoon
  grater
  peeler
  scales


Ingredients:
 
  1
litre
vegetable
stock
  20g
butter
  2
tablespoons
olive
oil
  2
medium
onions,
chopped
  1
garlic
clove,
finely
chopped
  350g
turnips,
peeled
and
cut
 into
1
cm
dice
  300g
pearled
spelt
or
(pearl
 barley)
  a
good
handful
of
parsley,
finely
 chopped
  50g
parmesan,
grated
plus
extra
 to
serve
  a
few
gratings
of
nutmeg
  salt/pepper


Method:
 1. 2. 3. 4. 5. 6.

7. 8.

Bring
stock
to
a
low
simmer
in
a
small
saucepan
and
keep
over
a
very
low
heat.
 Heat
the
butter
and
oil
in
a
large
saucepan
over
a
medium
heat.
 Add
the
onions
and
sweat
gently,
stirring
for
about
10
minutes,
until
soft.
 Add
the
garlic
and
the
turnips
and
stir
for
a
couple
of
minutes,
making
sure
all
 the
grains
are
coated
with
butter
and
oil.
 Now
start
adding
the
stock,

a
ladleful
at
a
time,
as
you
would
for
a
risotto,
 stirring
often
and
letting
each
addition
be
absorbed
before
you
add
the
next.
 It
should
take
about
25
minutes
for
spelt
(or
a
bit
longer
for
barley)
to
cook
to
 a
tender
texture
with
a
hint
of
bite
still
in
the
grains.
By
this
time
the
turnip
 should
be
completely
tender
too.
 Stir
in
the
chopped
parsley
and
grated
parmesan,
add
salt/pepper
and
a
few
 gratings
of
nutmeg.
 Serve
topped
with
more
parmesan
cheese.




 
 



bialik-turnip-speltotto