Creamy Rice With Parsnip Purée And Root Vegetables Food

CREAMY RICE WITH PARSNIP PURéE AND ROOT VEGETABLES

Steps:

• 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.

PARSNIP OR ROOT VEGETABLE PURéE

Steps:

• Any number of root vegetables can be used to make this purée. Parsnips alone make a sweet purée with a lovely creamy yellow color. Turnips cook quickly and make a loose nutty purée. Carrots, celery root, rutabagas, and kohlrabi can all be turned into a purée as well. Peel and cut the vegetables into large pieces. Cook in salted boiling water until tender. Purée in a food mill and enrich with butter, cream, or olive oil. Celery root and turnips, cut into smaller pieces, can be cooked in butter or olive oil, covered, over low heat without any water. Stir often and lower the heat if the pan starts to scorch.
• A purée may be made from a combination of root vegetables; celery root, carrots, and rutabagas make a delicious combination, and turnips and kohlrabi are also nice together. Puréed potatoes are especially tasty mixed with celery root or parsnip purée. When making combination purées it is best to cook the vegetables separately since they all require different cooking times. They can then be puréed together.

CREAMY ROOT VEGGIE SOUP

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf., Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.

CREAMY PARSNIP SOUP WITH ROOT VEG CRISPS

Steps:

• Preheat the oven to gas 7, 220C, fan 200°C To make the soup, put the parsnips, carrot, onion, garlic and rosemary sprigs in a nonstick roasting pan. Pour the oil over and toss to coat. Spread out and season with pepper and the crushed chillies, (if using). Roast for 35-40 minutes, until tender and golden, turning halfway through.
• Meanwhile, prepare the garnish. Drawn a vegetable peeler down the length of the parsnip, and then the carrot, to make long ribbons. Pat dry on kitchen paper. Pour enough oil into a medium frying pan to cover the bottom by about 5mm (1/4 in). Heat the oil then drop in the vegetable ribbons and fry for about 30 seconds, or until just starting to colour. Stir to stop them sticking together. Remove with a slotted spoon and drain on kitchen paper, then set aside.
• Remove the rosemary from the roasting tin. Take out the garlic and squeeze it from the skins back into the tin. Stir in the stock, then ladle the soup into a food processor or blender, in batches if necessary, and puree until smooth. Pour the soup into a saucepan, pour in the cream and gently heat until warmed through. Season with salt and pepper to taste. Serve the soup in bowls, topped with the vegetable crisps.