Best 4 Julia Childs Puree Of Rice And Turnips With Herbs And Garlic Recipes

Indulge in a culinary journey with Julia Child's timeless creation, Purée of Rice and Turnips with Herbs and Garlic. This classic French dish, also known as "Crème de Riz et de Navets aux Fines Herbes" in French, is a symphony of flavors and textures that will delight your palate. Prepared with tender turnips, aromatic rice, and a medley of fresh herbs, this purée offers a comforting and hearty meal, perfect for a chilly evening or a special occasion.

Alongside the main recipe, this article features a collection of delightful variations to cater to diverse tastes and preferences. Discover the vibrant Purée of Carrots and Sweet Potatoes with Ginger and Orange, a colorful and flavorful twist on the classic dish. For those who enjoy a touch of spice, the Purée of Cauliflower with Cumin and Coriander offers a tantalizing blend of Middle Eastern flavors. And for a lighter option, the Purée of Zucchini and Peas with Mint and Feta provides a refreshing and herbaceous variation.

Each recipe is meticulously explained with step-by-step instructions, ensuring culinary success even for novice cooks. Detailed ingredient lists and helpful cooking tips guide you through the process, allowing you to recreate these delectable purées with confidence. Whether you're a seasoned chef or just starting your culinary adventure, this article offers a treasure trove of inspiration and guidance.

Let's cook with our recipes!

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

Julia Child's Puree of Rice and Turnips With Herbs and Garlic image

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

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

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

BUTTERED TURNIP PUREE

Buttered Turnip Puree image

Provided by Tyler Florence

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 large turnips, peeled and cut into uniform chunks
1 quart milk
3 fresh thyme sprigs
1 clove garlic, peeled and gently smashed with the side of a knife
1/2 cup (1 stick) unsalted butter, cut into small cubes
Kosher salt and freshly ground black pepper

Steps:

Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.

BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD)

Braised Rice With Chicken Stock (Julia Child) image

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

Ingredients

1/4 cup finely minced onion
4 tablespoons butter
1 1/2 cups white rice
3 cups boiling chicken broth
salt and pepper, to tast
1 bay leaf
1/8 teaspoon thyme
1/2 teaspoon dried parsley (or two fresh sprigs)

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).

JULIA CHILD'S EGGPLANT PUREE WITH GARLIC, SESAME AND LEMON

Julia Child's Eggplant Puree With Garlic, Sesame and Lemon image

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

Ingredients

1 firm shiny medium sized eggplant (about 1 pound)
3 tablespoons olive oil
1 -2 garlic clove, pureed
salt and pepper
1/2 a lemon, juice of
1 tablespoon fresh minced parsley
1/4 cup sesame seed paste

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

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.
Choose the Right Ingredients: Use fresh, high-quality ingredients for the best flavor. Look for turnips that are firm and smooth, and rice that is fresh and fluffy.
Cook the Rice Properly: To ensure that the rice is cooked evenly, use a heavy-bottomed pot and bring the water to a boil before adding the rice. Reduce the heat to low, cover the pot, and simmer for the recommended time.
Roast the Turnips: Roasting the turnips before adding them to the puree will help to bring out their natural sweetness and flavor. Toss the turnips with olive oil, salt, and pepper before roasting them in a preheated oven until they are tender.
Use Fresh Herbs: Fresh herbs add a burst of flavor to this dish. Use a variety of herbs, such as parsley, thyme, and rosemary, to create a complex and flavorful puree.

Conclusion:

Julia Child's puree of rice and turnips is a delicious and versatile dish that can be served as a side dish or a main course. It is a great way to use up leftover rice and turnips, and it is also a good source of vitamins and minerals. With its creamy texture and savory flavor, this puree is sure to be a hit with your family and friends.