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Creamy Rice with Parsnip Purée and Root Vegetables Recipe

Creamy Rice with Parsnip Purée and Root Vegetables Recipe

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Creamy Rice with Parsnip Purée and Root Vegetables

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Ingredients

Count

Nutrition

525

Calories

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Ingredients:

Serving

1 tbsp vegetable oil
8 oz parsnips, peeled, cut into 1/2-inch cubes
2 cups (or more) vegetable stock
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 tsp coarse kosher salt
1 1/4 cups vegetable stock

Directions:

For parsnip puree: 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.
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. do ahead Can be made 2 hours ahead. Let stand at room temperature.
For blanched 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. DO AHEAD: Vegetables can be made 2 hours ahead. Let stand at room temperature.
For rice: Combine 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. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	524.94 Kcal (2198 kJ)
Calories from fat	37.25 Kcal
		% Daily Value*
Total Fat	4.14g	6%
Sodium	12046.41mg	502%
Potassium	527.67mg	11%
Total Carbs	106.23g	35%
Sugars	9.9g	40%
Dietary Fiber	6.85g	27%
Protein	3.76g	8%
Vitamin C	24.5mg	41%
Vitamin A	0.3mg	11%
Iron	32.5mg	180%
Calcium	77.5mg	8%

Amount Per 100 g
Calories	91.57 Kcal (383 kJ)
Calories from fat	6.5 Kcal
		% Daily Value*
Total Fat	0.72g	6%
Sodium	2101.33mg	502%
Potassium	92.04mg	11%
Total Carbs	18.53g	35%
Sugars	1.73g	40%
Dietary Fiber	1.19g	27%
Protein	0.66g	8%
Vitamin C	4.3mg	41%
Vitamin A	0.1mg	11%
Iron	5.7mg	180%
Calcium	13.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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