Julia Child Creamed Parsnips Recipes

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JULIA CHILD CREAMED PARSNIPS



Julia Child Creamed Parsnips image

Make and share this Julia Child Creamed Parsnips recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups water
1/8 teaspoon salt
6 medium parsnips, peeled and grated
2 tablespoons butter
1/4 cup cream

Steps:

  • Combine water and salt and heat over medium to simmering to dissolve; add parsnips and cook until soft, about 20 minutes.
  • Drain well, then put into a food processor together with the butter and cream and whir until smooth.
  • Pour into a double boiler and heat gently over medium for 15 minutes.
  • Season to taste with salt and freshly ground black pepper, and serve immediately.
  • Notes: for a lowfat version, you can use Butter Buds and evaporated skim milk instead of butter and cream; a pinch of nutmeg is also a nice addition.

Nutrition Facts : Calories 94.5, Fat 10.4, SaturatedFat 6.5, Cholesterol 31.9, Sodium 131.1, Carbohydrate 0.5, Protein 0.4

MUSHROOM QUICHE OR GRATIN - ADAPTED FROM JULIA CHILD



Mushroom Quiche or Gratin - Adapted from Julia Child image

I adore Julia's recipes but tend to simplify them by omitting some of the details and using less butter. I also use milk instead of cream and find it rich enough for my taste. When I make this dish, I usually omit the crust (the "gratin" version).

Provided by coconutty

Categories     Savory Pies

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (8 inch) pastry shells (for quiche)
1 lb sliced mushrooms
2 tablespoons butter
2 tablespoons yellow onions or 2 tablespoons shallots, chopped
1 teaspoon salt
1 teaspoon lemon juice
3 eggs
1 1/2 cups milk (orig recipe used cream, can even use skim milk)
1 pinch nutmeg
1 pinch pepper
1/4 cup grated swiss cheese

Steps:

  • To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.
  • To make the mushroom filling:.
  • Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
  • Saute mushrooms in butter until they exude their juices, the liquid evaporates and the mushrooms are starting to brown slightly.
  • Mix together mushrooms, onion, salt and lemon juice; set aside.
  • Beat together eggs, milk, nutmeg and pepper. Gradually stir in mushroom mixture. Check seasoning.
  • Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet.
  • Bake 25-30 minutes or until puffed and browned.

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