Creamy Rice With Parsnip Puree and Root Vegetables

Creamy Rice With Parsnip Puree and Root Vegetables

Parsnip Puree:
1 tablespoon vegetable oil
8 ounces parsnips, peeled and cut into 1/2-inch cubes
2 cups (or more) vegetable stock or vegetable broth

Blanched Vegetables:
1 cup peeled carrots, cut into 1/4-inch cubes
1 cup peeled parsnips, cut into 1/4-inch cubes
1 cup peeled turnips, cut into 1/4-inch cubes

Rice:
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. The parsnip puree, root vegetables and rice can be prepared 2 hours in advance. 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 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. Let stand at room temperature.

3. To blanch the vegetables, 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. Let stand at room temperature.

4. Make the rice by combining 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. Let stand uncovered at room temperature.

5. To create the dish, 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.

Yield: Serves 6.