CREAMY RICE WITH PARSNIP PUREE AND ROOT VEGETABLES

 Soup, risotto like side dish or starter. Serve as side dish with pan grilled steaks or pork chops
Parsnip Puree
1 Tblsp vegetable oil
250 g Parsnips, peeled, cut into 2cm cubes
2 cups (or more) vegetable stock or broth
Blanched Vegetables
1 cup each - 1cm cubes of peeled carrots, parsnips and swede
Rice
2½ cups water
1¼ cups basmati rice
¾ tsp rock salt
1¼ cups vegetable stock or broth

Parsnip Puree, Rice and Vegetables can all be made ahead of time
Parsnip Puree
Heat oil over medium heat. Add parsnips and sauté until beginning to soften,  but not brown, about 5 mins. Add vegetable stock and bring to boil over medium to high heat.
Reduce heat  to medium and boil gently, uncovered, until parsnips are tender and stock is reduced by about half, about 35 minutes. Puree until smooth, adding more vegetable stock by tablespoonfuls if puree is very thick. Transfer to bowl. Season to taste with salt and pepper
Rice
Combine water, rice and salt, bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat. Let stand uncovered at room temperature
Blanched Vegetables.
Bring medium pot of salted water to the boil. Add cubed vegetables, simmer just until tender, about 3 mins. Drain and transfer to bowl of ice water and stand 10 mins.  Let stand at room temperature
If eating as side dish use less vegetable stock.
Combine cooked rice and1 ¾ cups of 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 a few minutes longer. Season with salt and pepper to taste.