Creamy Rice With Parsnip Purée And Root Vegetables Recipe

Name: Creamy Rice With Parsnip Purée And Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 8 ounces parsnips, peeled, cut into 1/2-inch cubes; 2 cups (or more) vegetable stock or vegetable broth; 1 cup 1/4-inch cubes peeled carrots; 1 cup 1/4-inch cubes peeled parsnips; 1 cup 1/4-inch cubes peeled turnips; 2 1/2 cups water; 1 1/4 cups basmati rice; 3/4 teaspoon coarse kosher salt; 1 1/4 cups vegetable stock or vegetable broth

Servings: persons

1 tablespoon vegetable oil
8 ounces parsnips, peeled, cut into 1/2-inch cubes
2 cups (or more) vegetable stock or vegetable broth
1 cup 1/4-inch cubes peeled carrots
1 cup 1/4-inch cubes peeled parsnips
1 cup 1/4-inch cubes peeled turnips
2 1/2 cups water
1 1/4 cups basmati rice
3/4 teaspoon coarse kosher salt
1 1/4 cups vegetable stock or vegetable broth

1
Heat oil in heavy medium saucepan over medium heat. Add parsnips and saute until beginning to soften but not brown, about 5 minutes. Add 2 cups vegetable stock and bring to boil over medium-high heat. Reduce heat to medium; boil gently, uncovered, until parsnips are tender and stock is reduced by about half, about 35 minutes.
2
Transfer parsnip and stock mixture to blender and puree until smooth, scraping down sides occasionally and adding more vegetable stock by tablespoonfuls if puree is very thick. Transfer to bowl. Season puree to taste with salt and pepper. do ahead
3
Bring medium saucepan of salted water to boil. Add cubed carrots, parsnips, and turnips; simmer just until tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water and let stand 10 minutes. Drain well. DO AHEAD:
4
Combine 2 1/2 cups water, rice, and 3/4 teaspoon coarse salt in medium saucepan; bring to boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat. DO AHEAD:
5
Combine cooked rice and 1 3/4 cups vegetable stock in heavy large saucepan. Bring to simmer. Add parsnip puree and stir until heated through and well blended. Stir in blanched vegetables and cook 2 minutes longer. Season rice to taste with salt and pepper. Divide among plates and serve.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 8 ounces parsnips, peeled, cut into 1/2-inch cubes, 2 cups (or more) vegetable stock or vegetable broth, 1 cup 1/4-inch cubes peeled carrots, and more.

Yes, Creamy Rice With Parsnip Purée And Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Rice With Parsnip Purée And Root Vegetables

How did you like this recipe?

Frequently Asked Questions