1 baking dish
1 chopping board
1 sheet baking paper
Peel and finely chop the shallots. Peel and quarter the turnips and scrape the radishes.
Sauté the shallots in the olive oil in a flameproof baking dish over low heat. Add the rice and cook until translucent. Add the unpeeled garlic cloves and all of the vegetables, then pour in the stock and season.
Cover with a sheet of baking paper pierced in the middle and
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