Creamy Rice with Parsnip Puree and Root Vegetables

Name: Creamy Rice with Parsnip Puree and Root Vegetables
Yield: 4 to 6 Servings
Ingredients: 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

By Dan BarberPhotography by Lisa Hubbard

January 31, 2008

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Recipe notes