Purée Freneuse (Rice and Turnip Purée)

A surprise winter hit from Julia Child's
Mastering the Art of French Cooking, Vol. 2:

4 turnips (or rutabagas) (~3" diameter each) - chopped into ¼" cubes
2 cups milk
1 cup white rice
½ t salt
¼ t thyme
1 bay leaf
2 T butter
3 cloves garlic, mashed
3 T cream (or butter)
salt and white pepper to taste
parsley (optional, for garnish)

In a non-stick saucier, bring the milk to simmer. Add the rice, salt, and first seasonings. Simmer, stirring occasionally, until rice is partially tender (10 minutes).

Stir in the turnips, adding more milk if needed to cover the vegetables. Cover and simmer for 15 minutes more, until tender, stirring occasionally. Liquid should be absorbed - if not, uncover and stir to evaporate the rest. Purée in a food mill (or use an immersion blender) until smooth.

Serve immediately, or reheat, stirring.

Before serving, stir in the cream or butter.

Serve into a warmed serving dish and garnish with parsley.

Rice and Turnip Puree
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