In this soupy, risotto-like side dish or starter, pureed parsnips and blanched carrots, parsnips, and turnips are stirred into cooked basmati rice. The parsnip puree adds luxurious richness without any cream, butter, or cheese. Serve alongside pan-grilled steaks or pork chops.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Parsnip Purée
Blanched Vegetables
Rice
Preparation
Parsnip Purée
Step 1
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.
Step 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 purée to taste with salt and pepper.
Do ahead: Can be made 2 hours ahead. Let stand at room temperature.
Blanched Vegetables
Step 3
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.
Do ahead: Vegetables can be made 2 hours ahead. Let stand at room temperature.
Rice
Step 4
Combine 2½ cups water, rice, and ¾ 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.
Do ahead: Can be made 2 hours ahead. Let stand uncovered at room temperature.
Step 5
Combine cooked rice and 1¾ cups vegetable stock in heavy large saucepan. Bring to simmer. Add parsnip purée 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.
