Julia Childs Puree Of Rice And Turnips With Herbs And Garlic Recipes

JULIA CHILD'S PUREE OF RICE AND TURNIPS WITH HERBS AND GARLIC

Steps:

• Bring the milk to a simmer, add the rice, salt, butter, garlic and seasonings.
• Simmer stirring occasionally for 10 minutes, until the rice is partially tender.
• Stir in the turnips, adding more milk if necessary to submerge the vegetables.
• Cover and simmer for 15 minutes stirring occasionally until the turnips are tender.
• The liquid should almost be absorbed.
• Puree in a food mill or a food processor.
• Shortly before serving, reheat, stirring.
• Carefully correct seasonings.
• Stir in the butter or cream by spoonfuls.
• Turn into a hot serving dish and sprinkle with parsley.

JULIA CHILD'S PUREE OF PUMPKIN AND WHITE BEANS (ADAPTED)

Steps:

• Preheat the oven to 425.
• Cook the first three ingredients in 3 Tbsp butter until tender.
• Add the garlic, herbs, and 1/4 cup water.
• Boil slowly until the liquid has evaporated.
• Remove the bay leaf.
• Pulse the squash and beans with the the onions, celery, and carrots in a food processor until you have a puree.
• Beat in the eggs, cream and all but 2 Tbsp of the cheese.
• Salt and pepper to taste.
• Use 1 Tbsp butter to butter a oven proof casserole.
• Spoon in the puree.
• Dot the top with the remaining cheese and butter.
• Bake for 30 minutes in the upper third of the oven.
• The puree should be bubbling and the top brown.