Ingredients

1 tablespoon vegetable oil

8 ounces parsnips, peeled, cut into 1/2-inch cubes

2 cups (or more) vegetable stock or vegetable broth

Blanched Vegetables:

• 1 cup 1/4-inch cubes peeled carrots
• 1 cup 1/4-inch cubes peeled parsnips
• 1 cup 1/4-inch cubes peeled turnips

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

Description

In This Soupy, Risotto-like Side Dish Or Starter, Pureed Parsnips And Blanched Carrots, Parsnips, And Turnips Are Stirred Into Cooked...

View Full Recipe