Parsnip Rice Purée

Parsnip Rice Purée

This blog has suffered since I entered the world of IBS support groups on FaceBook.  Now I am going to turn that around by using the “Tasty Tuesday” posting on Dr. Barbara Bolen’s Freedom From IBS to write up a recipe for both locations.

Fall makes me think root vegetables.

Parsnip Rice Purée

  • 2 large parsnips (12 – 14 ounces), peeled, sliced & dicedimage
  • 2 – 3 TBs unsalted butter
  • 1/4 tsp fresh grated ginger
  • 2 fresh sage leaves, chopped
  • 1 tsp dried chives
  • 1/4 Cup arborio rice **
  • 2 Cups chicken stock
  • salt to taste (I used 1/2 tsp as the butter & stock were not salted)

Melt butter in a heavy bottomed sauce pan.  Add grated ginger, sage, and chives. Stir and sauté for about a minute.  Add the diced parsnips, and stir until they are well coated with the butter mixture.  Cover the pot and let the parsnips get slightly toasted, stirring occasionally.  Add the rice, stir, then add the chicken stock.  Cover and allow to simmer gently for 20 – 25 minutes.  Due to the starchyness of the rice it is important to keep the heat low and to scrape bottom of pan ever few minutes to avoid scorching.

Check doneness by tasting a piece of the diced parsnip.  Purée using a stick immersion blender, or by pouring everything into a food processor or blender.

Yields 4 – 5 servings.

**The rice I used had been ground in a food processor, and also a coffee grinder.  It was an experiment when I ran out of rice flour.  It is not satisfactory for baking so I am using it up as a thickener and in recipes like this one.