Rice Puree Recipes

CREAMY RICE WITH PARSNIP PURéE AND ROOT VEGETABLES

Creamy Rice with Parsnip Purée and Root Vegetables image

Provided by Dan Barber

Categories Rice Side Low Fat Vegetarian Low Cal High Fiber Root Vegetable Parsnip Winter Healthy Low Cholesterol Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Ingredients

Parsnip Puree:
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

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.

JULIA CHILD'S PUREE OF RICE AND TURNIPS WITH HERBS AND GARLIC

Julia Child's Puree of Rice and Turnips With Herbs and Garlic image

From Mastering the Art of French Cooking, 1970. "Unless your friends know that Freneuse is Turnipville, on one of the serpentine twists of the Seine northwest of Paris, they will have ot other cule to identify this marvelous mixture. Serve it with red meats, pork, sausages, chops, goose, and ducklings" I can tell you from my personal experience how drop dead delicious this is. People will never guess the ingredients! Enjoy! T.J.

Provided by davinandkennard

Categories Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups milk, if needed (or more)
1 cup rice
1/2 teaspoon salt
2 tablespoons butter
3 large garlic cloves
1/4 teaspoon italian seasoning
4 large turnips, peeled and roughly chopped
salt
white pepper
3 tablespoons butter or 3 tablespoons heavy cream
3 tablespoons minced parsley

Steps:

Bring the milk to a simmer, add the rice, salt, butter, garlic and seasonings.
Simmer stirring occasionally for 10 minutes, until the rice is partially tender.
Stir in the turnips, adding more milk if necessary to submerge the vegetables.
Cover and simmer for 15 minutes stirring occasionally until the turnips are tender.
The liquid should almost be absorbed.
Puree in a food mill or a food processor.
Shortly before serving, reheat, stirring.
Carefully correct seasonings.
Stir in the butter or cream by spoonfuls.
Turn into a hot serving dish and sprinkle with parsley.

Nutrition Facts : Calories 437.1, Fat 19.4, SaturatedFat 12, Cholesterol 55.2, Sodium 602.4, Carbohydrate 57.2, Fiber 4.1, Sugar 7, Protein 9.3

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