Root Vegetable Rice Recipes

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
• Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
• Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

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.