Creamy Rice with Parsnip Purée and Root Vegetables

241352

Course Appetizers

Ingredients in this Recipe

1 1/4 cups basmati rice
1 cup 1/4 inch cubes peeled carrots
1 cup 1/4 inch cubes peeled turnips
1 tablespoon vegetable oil
2 1/2 cups water
2 cups (or more) vegetable stock or vegetable broth
3/4 teaspoon coarse kosher salt
8 ounces parsnips, peeled, cut into 1/2 inch cubes

Recipe Preparation

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