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

Soubise (Braised Rice and Onions) image

Provided by melissam9

Categories Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup rice
4 quarts rapidly boiling water
1 1/2 tablespoons salt
4 tablespoons butter
2 lbs thinly sliced yellow onions (6-7 cups)
1/2 teaspoon salt
1/8 teaspoon pepper
salt and pepper, to taste
1/4 cup whipping cream
1/4 cup grated swiss cheese
2 tablespoons softened butter
1 tablespoon minced parsley

Steps:

Preheat oven to 300 degrees.
Drop the rice into 4 quarts of boiling salted water and boil for 5 minutes exactly. Drain immediately.
Add the 4 Tbsp of butter to a 3-quart, fireproof casserole and place in the oven.
When the butter is foaming in the casserole, stir in the onions. As soon as they are well coated with butter, stir in the rice and seasonings.
Cover and cook very slowly in the 300°F oven for about 1 hour, stirring occasionally. The rice and onions should become very tender and will usually turn a light golden yellow.
Correct seasoning.
Just before serving, stir in the cream and cheese, and then the butter. Taste again for seasoning. Turn into a hot vegetable dish and sprinkle with parsley.

Nutrition Facts : Calories 275.5, Fat 16.7, SaturatedFat 10.4, Cholesterol 48.3, Sodium 2049.8, Carbohydrate 28.8, Fiber 2.4, Sugar 6.6, Protein 4

Julia Child's Puree of Pumpkin and White Beans (Adapted) image

Provided by davinandkennard

Categories Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 cup diced onion
1/2 cup diced celery
1/4 cup diced carrot
6 tablespoons butter
2 lbs frozen yellow squash
2 mashed garlic cloves
1 bay leaf
1/8 teaspoon thyme
1/2 teaspoon salt
2 1/2 cups drained cannellini beans
2 eggs
1/2 cup heavy cream
1/2 cup grated swiss cheese
salt
white pepper

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.