Creamy Rice with Parsnip Purée and Root Vegetables

Ingredients

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

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