Creamy Rice With Parsnip Purée And Root Vegetables
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
44
Spice
60
Sweetness
46
Sourness
36
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1.25 cups
Vegetable Stock2.5 cups
Water1.25 cups
Basmati Rice3 tsp
Coarse Kosher SaltDirections:
1
For parsnip puree: Heat oil in heavy medium saucepan over medium heat
2
Add parsnips and sauté until beginning to soften but not brown, about 5 minutes
3
Add 2 cups vegetable stock and bring to boil over medium-high heat
4
Reduce heat to medium; boil gently, uncovered, until parsnips are tender and stock is reduced by about half, about 35 minutes
5
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
6
Transfer to bowl
7
Season puree to taste with salt and pepper
8
Do ahead Can be made 2 hours ahead
9
Let stand at room temperature
10
Heat oil in heavy medium saucepan over medium heat
11
Add parsnips and sauté until beginning to soften but not brown, about 5 minutes
12
Add 2 cups vegetable stock and bring to boil over medium-high heat
13
Reduce heat to medium; boil gently, uncovered, until parsnips are tender and stock is reduced by about half, about 35 minutes
14
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
15
Transfer to bowl
16
Season puree to taste with salt and pepper
17
Do ahead Can be made 2 hours ahead
18
Let stand at room temperature
19
For blanched vegetables: Bring medium saucepan of salted water to boil
20
Add cubed carrots, parsnips, and turnips; simmer just until tender, about 5 minutes
21
Drain
22
Transfer vegetables to bowl of ice water and let stand 10 minutes
23
Drain well
24
DO AHEAD: Vegetables can be made 2 hours ahead
25
Let stand at room temperature
26
Bring medium saucepan of salted water to boil
27
Add cubed carrots, parsnips, and turnips; simmer just until tender, about 5 minutes
28
Drain
29
Transfer vegetables to bowl of ice water and let stand 10 minutes
30
Drain well
31
DO AHEAD: Vegetables can be made 2 hours ahead
32
Let stand at room temperature
33
For rice: Combine 2 1/2 cups water, rice, and 3/4 teaspoon coarse salt in medium saucepan; bring to boil
34
Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15 minutes
35
Remove from heat
36
DO AHEAD: Can be made 2 hours ahead
37
Let stand uncovered at room temperature
38
Combine 2 1/2 cups water, rice, and 3/4 teaspoon coarse salt in medium saucepan; bring to boil
39
Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15 minutes
40
Remove from heat
41
DO AHEAD: Can be made 2 hours ahead
42
Let stand uncovered at room temperature
43
Combine cooked rice and 1 3/4 cups vegetable stock in heavy large saucepan
44
Bring to simmer
45
Add parsnip puree and stir until heated through and well blended
46
Stir in blanched vegetables and cook 2 minutes longer
47
Season rice to taste with salt and pepper
48
Divide among plates and serve
49
Combine cooked rice and 1 3/4 cups vegetable stock in heavy large saucepan
50
Bring to simmer
51
Add parsnip puree and stir until heated through and well blended
52
Stir in blanched vegetables and cook 2 minutes longer
53
Season rice to taste with salt and pepper
54
Divide among plates and serve