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It's lovely to look at--"tricolore" like the Italian flag, with the white of the potato, the orange of carrot, and the green of parsley; serve hot to 4-6 people as a first course.

• 3 potatoes, peeled and chopped
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 1 onion, finely chopped
• 1 turnip, finely chopped
• 1 carrot, finely chopped
• 5 Tablespoon Parmesan cheese
• 1 cup milk
• 2 cups weak vegetable or beef stock
• salt
• 2 Tablespoons parsley, chopped

In another large saucepan, saute the onion with all the butter and oil until it is golden. Add the carrot and turnip, and cook for 2 minutes. Don't overcook--they've got to keep their crunch.

Pour the potatoes into the vegetables, stir in the cheese, milk, and stock, and bring to a good simmer. Cook for a few minutes, stirring, season to taste, then remove from the heat. Stir in the parsley, ladle into bowls, and serve immediately, passing a separate dish of freshly grated parmesan on the side.