Creamy Rice with Parsnip Purée and Root Vegetables
Ingredients
- 1 tablespoon vegetable oil
- 8 ounces parsnips, peeled, cut into ½" cubes
- 2 cups (or more) vegetable stock or vegetable broth
- 1 cup ¼" cubes peeled carrots
- 1 cup ¼" cubes peeled parsnips
- 1 cup ¼" cubes peeled turnips
- 2½ cups water
- 1¼ cups basmati rice
- ¾ teaspoon coarse kosher salt
- 1¼ cups vegetable stock or vegetable broth
Instructions
Creamy Rice with Parsnip Purée and Root Vegetables serves 6 original recipe by Epicurious.
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