Ingredients for Julia Child's Puree Of Rice And Turnips With Herbs And Garlic
- 4 cups milk
- 1 cup Arborio rice
- 1 teaspoon salt
- 2 tablespoons butter (plus 2 tablespoons for stirring in at the end)
- Garlic Cloves
- Italian Seasoning
- 1 pound turnips, peeled and diced
- White Pepper
- 2 tablespoons fresh parsley, chopped
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How to Make Julia Child's Puree Of Rice And Turnips With Herbs And Garlic
- In a medium saucepan, bring 4 cups of milk to a gentle simmer. Add 1 cup of Arborio rice, 1 teaspoon of salt, 2 tablespoons of butter, 2 minced cloves of garlic, and 1/2 teaspoon of black pepper.
- Simmer for 10 minutes, stirring occasionally, until the rice is partially tender and some of the milk has been absorbed.
- Add 1 pound of peeled and diced turnips to the saucepan. Add more milk (about 1/2 cup at a time) as needed to ensure the vegetables are submerged.
- Cover and simmer for 15 minutes, stirring occasionally, until the turnips are tender and easily mashed. The liquid should be almost completely absorbed.
- Carefully transfer the mixture to a food mill or food processor. Puree until completely smooth and creamy.
- Return the puree to the saucepan and gently reheat, stirring occasionally.
- Season with salt and pepper to taste.
- Stir in 2 tablespoons of cold butter or heavy cream by spoonfuls until incorporated and the puree is smooth and creamy.
- Transfer to a warm serving dish and garnish with 2 tablespoons of chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
28g
Fat
60g
Carbs
19g
