We love using fresh herbs when possible. In this recipe, the ½ cup of parsley alone contains more than 50 percent of your daily requirements of Vitamin C and Vitamin A. The turnips add a subtle spice of flavor and provide several essential minerals.
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
2 Tbs. olive oil
1 large yellow onion, finely chopped
4 cloves of garlic, minced
4 medium turnips, scrubbed clean and cut into ¼-inch chunks
1 Tbs. fresh rosemary
1/4 tsp. cayenne pepper
6-8 cups vegetable stock
1 15-oz can navy beans, cannellini beans, or white kidney beans, rinsed and drained
Salt and pepper to taste
1/2 cup fresh parsley, minced