To prepare the rice, put the marrow bones cut-side down in a large saute pan and cook over medium-low heat for about 15 minutes, turning the bones to render (melt) the marrow from each side; you may need to reach inside the cavities of the bones with a small spoon or paring knife to get all the marrow out.

Add the shallots, sprinkle with 1/2 teaspoon of the salt, and saute over medium-low heat, stirring so they don't brown, until they’re soft, about 4 minutes.

Add the rice and the remaining 1 1/2 teaspoons salt and toast the rice in the fat for a minute or two. (If you use chicken stock that contains salt, only add 1/2 teaspoon salt.) Add the stock, increase heat to high, and bring the stock to a simmer. Reduce the heat to low, cover, and cook for 10 minutes.

Remove the lid, scatter the parsnips and turnips over the surface of the rice, and cover. Simmer the rice and vegetables, covered, for about 40 minutes, until the liquid has been absorbed. Turn off the heat and let the rice and vegetables rest, covered, for 10 minutes before serving.

To prepare the salad, toss the parsley, lemon zest strips, lemon juice, olive oil, and a big pinch of salt in a bowl.

Serve family style, or spoon the rice and vegetables into four bowls and top each with a big tangle of the parsley salad.