Creamy Rice with Parsnip Purée and Root Vegetables

Creamy Rice with Parsnip Purée and Root Vegetables
Photo by Lisa Hubbard

Ingredients

  • 2 ½ cups water
  • 1 ¼ cups basmati rice
  • ¾ teaspoon coarse kosher salt
  • 1 cup parsnips
  • 1 tablespoon vegetable oil
  • 8 ounces parsnips
  • 1 ¼ cups vegetable stock or vegetable broth
  • + 3 more ingredients
    • 2 cups vegetable stock or vegetable broth
    • 1 cup carrots
    • 1 cup turnips

Heat oil in heavy medium saucepan over medium heat. Add parsnips and sauté 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...

View full recipe at Epicurious

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