Creamy Rice with Parsnip Puree and Root Vegetables

Ingredients

• 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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