6 small turnips, shredded - about 8 cups
1 red pepper, finely chopped - about 1 cup
1 small onion, finely chopped - about 3/4 cup
8 oz mushrooms, chopped
2 cups chicken stock
1 pound bulk Italian sausage
2 Tbsp grass-fed butter
2 Tbsp fresh Italian parsley, finely chopped
freshly ground black pepper
- Melt butter in a large stockpot over medium heat.
- Add turnip and toss to coat. Add chicken broth and bring to a boil. Cook for 10-15 minutes at a rapid boil, stirring occasionally.
- In the meantime, brown sausage in a large cast-iron skillet over medium heat. When the sausage just starts to brown, add mushrooms, onion, and pepper. Cook another 5-10 minutes or until everything is cooked through. Drain oil and most of the broth (leave in about 1/2 cup or so).
- Mix turnips into sausage mixture. Stir in parsley and season with salt and pepper. Garnish with additional parsley, if desired.