2 Tbs. olive oil, divided
1 bunch Red Dog Farm Hakurei turnips
3 cups stock
2 bay leaves
Sea salt, to taste
3 oz. butter
Fresh Parsley, for garnish
Sweat the shallots in one tablespoon olive oil in heavy-bottomed pot over low heat. Add turnips and stir. Add enough hot stock to just cover turnips. Add bay leaves. Season lightly with salt. Bring to a simmer and cover. Gently simmer on very low heat for 20 to 30 minutes or until tender when pierced with knife tip.
Remove turnips and put them on serving platter. Bring stock in pan to a boil. Whisk in butter slowly until it emulsifies with stock. Ladle over turnips to glaze. Drizzle with remaining olive oil. Garnish with chopped flat-leaf parsley, if desired.