JULIA CHILD'S PUREE OF RICE AND TURNIPS WITH HERBS AND GARLIC
From Mastering the Art of French Cooking, 1970. "Unless your friends know that Freneuse is Turnipville, on one of the serpentine twists of the Seine northwest of Paris, they will have ot other cule to identify this marvelous mixture. Serve it with red meats, pork, sausages, chops, goose, and ducklings" I can tell you from my personal experience how drop dead delicious this is. People will never guess the ingredients! Enjoy! T.J.
Provided by davinandkennard
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 437.1, Fat 19.4, SaturatedFat 12, Cholesterol 55.2, Sodium 602.4, Carbohydrate 57.2, Fiber 4.1, Sugar 7, Protein 9.3
JULIA CHILD'S EGGPLANT PUREE WITH GARLIC, SESAME AND LEMON
Inspired by a recipe in Julia Child's "From Julia Child's Kitchen." May be used hot as a side dish, or cold as a dip.
Provided by Marissa Lynn
Categories Vegetable
Time 50m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Pierce eggplant 2 or 3 times on each side with a knife and place in an oiled baking dish. Put dish into oven on middle rack, baking 25-35 minutes, until thoroughly soft to the touch.
- Once the eggplant has cooled some, cut open and scrape out the flesh. Saute the flesh with olive oil and garlic to get rid of excess moisture.
- Place the sauteed eggplant into a food processor. Beat in the sesame seed paste, salt, pepper, and lemon juice. You may add a little more olive oil if the paste is too thick. Fold in chopped parsley and transfer to serving dish.
Nutrition Facts : Calories 239.8, Fat 20.7, SaturatedFat 2.9, Sodium 6.4, Carbohydrate 14.7, Fiber 7.9, Sugar 5.7, Protein 2.5
JULIA CHILD'S PUREE OF PUMPKIN AND WHITE BEANS (ADAPTED)
I have adapted this wonderful recipe to make it easier to make while retaining all of Julia's wonderful flavors. One of our local stores actually carries pre-made mirepoix (the first three ingredients)
Provided by davinandkennard
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 539.2, Fat 35.3, SaturatedFat 21.1, Cholesterol 204.7, Sodium 523.6, Carbohydrate 38.6, Fiber 9.5, Sugar 4.9, Protein 20.8
BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD)
Make and share this Braised Rice With Chicken Stock (Julia Child) recipe from Food.com.
Provided by jenpalombi
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
- As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
- As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
- Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).
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