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Creamy Rice With Parsnip Puree And Root Vegetables

40 faves
Nutrition per serving    (USDA % daily values)
CAL
567
FAT
51%
CHOL
0%
SOD
171%

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Ingredients for 4 servings

1 tablespoon vegetable oil

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

2 cups (or more) vegetable stock or vegetable broth

1 cup 1/4-inch cubes peeled carrots

1 cup 1/4-inch cubes peeled parsnips

1 cup 1/4-inch cubes peeled turnips

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

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