Julia Child's Puree of Rice and Turnips with Herbs and Garlic

Experience the timeless elegance of French cuisine with Julia Child's Puree of Rice and Turnips with Herbs and Garlic. This velvety puree showcases a perfect balance of sweet, earthy turnips and creamy white rice, gently simmered together in fragrant garlic-infused butter and olive oil. Fresh thyme and parsley lend herbal brightness, while the optional splash of heavy cream elevates the dish to luxurious levels. Blended to a silky perfection, this comforting side dish is ideal for pairing with roasted meats or crusty bread and is ready in just 45 minutes from start to finish. Whether served at a cozy family dinner or a sophisticated gathering, this recipe is a testament to simple ingredients transformed with classic French techniques.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Turnips
• 100 grams White rice
• 3 pieces Garlic cloves
• 30 grams Butter
• 1 tablespoon Olive oil
• 500 milliliters Chicken or vegetable stock
• 1 teaspoon Fresh thyme
• 1 tablespoon Fresh parsley, chopped
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 50 milliliters Heavy cream (optional)

Directions

Step 1

Peel the turnips and chop them into 1-inch cubes for even cooking.

Step 2

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 3

In a large saucepan, heat the olive oil and butter over medium heat until the butter melts.

Step 4

Add the crushed garlic cloves and sauté for about 1 minute until aromatic, ensuring they don’t brown.

Step 5

Add the chopped turnips to the saucepan and stir to coat them in the garlic-infused oil and butter.

Step 6

Sprinkle in the thyme, salt, and black pepper, and stir to combine.

Step 7

Pour the chicken or vegetable stock into the saucepan and bring it to a gentle boil.

Step 8

Add the rinsed rice to the pot, stir, and reduce the heat to a simmer.

Step 9

Cover the saucepan with a lid and cook for 25 minutes, stirring occasionally, until the turnips are tender and the rice is cooked.

Step 10

Remove the pot from heat and let it cool slightly for 5 minutes.

Step 11

Using an immersion blender or food processor, puree the mixture until smooth. Add a bit of heavy cream, if desired, for extra richness and blend again.

Step 12

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 13

Transfer the puree to a serving dish and garnish with freshly chopped parsley. Serve warm as a side dish or as a comforting main with crusty bread.

Nutrition Facts

Serving size	(1222.7g)

Amount per serving	% Daily Value*
Calories	842.8

Total Fat 58.5g	0%
Saturated Fat 27.9g	0%
Polyunsaturated Fat 2.1g
Cholesterol 127.0mg	0%
Sodium 4691.8mg	0%
Total Carbohydrate 69.1g	0%
Dietary Fiber 10.4g	0%
Total Sugars 21.4g
Protein 12.6g	0%

Vitamin D 4.8IU	0%
Calcium 256.8mg	0%
Iron 3.2mg	0%
Potassium 1219.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 5.9%

Carbs: 32.4%