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."
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 cups milk, if needed (or more)
- 1 cup rice
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 3 large garlic cloves
- 1⁄4 teaspoon italian seasoning
- 4 large turnips, peeled and roughly chopped
- salt
- white pepper
- 3 tablespoons butter or 3 tablespoons heavy cream
- 3 tablespoons minced parsley
directions
- 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.
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Reviews
-
The taste was good, but it definitely needed more than 2 cups milk. Our rice was still a little crunchy, even after some extra cooking time. I liked it with ham, and I'm sure with some practice I'll get it right - like most French cooking.
RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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