Creamy Rice with Parsnip Puree and Root Vegetables
- 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
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 1/4-inch cubes peeled carrots (1 cup)
- 1/4-inch cubes peeled parsnips (1 cup)
- 1/4-inch cubes peeled turnips (1 cup)
- Parsnips (8 ounces)
- Canned Goods
Vegetable stock or vegetable broth (3 1/4 cups)
- Cooking & Baking
- Kosher salt, coarse (3/4 teaspoon)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- Basmati rice (1 1/4 cups)
- Drinks
- Water (2 1/2 cups)
Preparation
Read recipe preparation on bonappetit.com
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Published February 1, 2008 (5 years ago).
2 people saved this recipe.
