Ingredients for 4 people: 8 turnips (medium size), 150 grams of Basmati rice , 2 shallots (or 1 onion, white or red), 4 tablespoon of extra virgin olive oil, salt, pepper .
Saffron Cream: 2 medium size potatoes, 50 ml of vegetable broth, salt, black pepper, Sichuan pepper, 1 teaspoon of saffron powder.
Prepare the saffron cream: peel the potatoes, cut into medium size pieces (cubes of about 2 cm per side) and boil them in salt vegetable broth for 10-15 minutes (cooking time obviously depends on the size of the potato pieces) . By using a perforated scoop transfer the potatoes in the glass of an immersion blender, add little broth and blend. Add little more broth (one tablespoon at a time) until you get a medium density creamy; check taste and add saffron, half a teaspoon of crushed Sichuan pepper and a bit of black pepper (depending on your taste). Warm the cream over low heat.
Wash and peel the turnips: cut horizontally into 2 parts (one of which is much thinner); by using a boxcutter carve turnip approximately 1,5 cm from the edge, then make cuts in the inner flesh so that it can be removed with the help of a knife and a spoon
Grease the turnip baskets with oil and bake at 180 degrees for about 30 minutes (cooking time, however, depends on the size of turnip and the thickness of the basket wall). In the last 10 minutes of cooking, turn the basket so that they even the top edges cook well. (If you use turnip with a not flattened shape cut a portion at the bottom to create a flat base that allows them to stand)
Cut the turnip flesh into small cubes, chop the shallots and let them simmer with the diced turnip in a pan with a tablespoon of olive oil.Simmer for 5-10 minutes and continue cooking, adding a bit of warm water(2 or 3 tablespoons) until the mi is very soft. Add salt and add a little of black pepper.
Boil the rice in salt water, leaving it not overcooked, drain and stirr in the saucepan with turnips and shallots. Add 2 tablespoons of oil, check salt and pepper ; stir and let it add flavor over low heat for about 5 minutes
Fill turnip baked baskets with the rice.
Cook the filled baskets in the oven at about 150 °C for 5-10 minutes and serve by placing them on a layer of saffron cream
