Turnip Hash



6 Tbsp. olive oil
1 onion, small dice
1 lb. turnips, small dice
2 cups hot chicken stock
2 Tbsp, unsalted butter
.5 cup reggiano cheese
.5 cup parsley, rough chop
Salt and pepper, to taste

Warm the chicken stock in a sauce pan over medium-low heat.
Heat the olive oil into a large skillet and turn the heat to medium. Toss in the onion and cook until translucent. Add the turnips and cook for 2 minutes. Ladle in some of the hot chicken stock and cook until absorbed. Continue until all of the stock has been added, about 10 minutes. Season with salt and pepper. Add the butter and grated cheese off the heat. Garnish with parsley.

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