Rice with vegetable ragout

Ingredients for 4 servings:

• 2 onions
• 3 garlic cloves
• 300 g basmati rice
• 1 pinch of salt
• some pepper
• 4 tbsp butter
• 200 g carrot(s)
• 1 parsnip(s)
• 400 ml vegetable stock
• 200 g crème fraîche
• some cayenne pepper
• 3 tsp balsamic vinegar
• 300 g broccoli florets
• 300 g cocktail tomatoes
• 150 g Parmesan, sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the onions and garlic and dice finely. Cook the rice in salted water according to the package instructions. Heat 2 tablespoons of butter in a saucepan and sauté the prepared vegetables (carrots and parsnips) for five minutes. Add the stock to the pan and simmer for another 10 minutes. Purée with a hand blender while stirring in the crème fraîche. Season the sauce with salt, cayenne pepper, and vinegar. Drain the rice when it’s ready. Wash and drain the broccoli florets. Melt 2 tablespoons of butter in a saucepan over low heat, sauté the broccoli, cover with a little water, and cook for about 4 minutes. Halve the tomatoes and add them. Heat everything back up briefly and season with salt and pepper. Mix the rice with both ingredients and stir in the shaved Parmesan cheese.