Purée of rice and turnips with herbs and garlic (Purée Freneuse) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • bay leaves
  • garlic
  • parsley
  • thyme
  • milk
  • rice
  • white turnips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on June 18, 2014

    This was one of the worst things I have ever cooked. It was so bad we threw it away. It's so rare for us to throw food away uneaten that I still vividly remember both the inedible result and the effort involved in trying to push turnips and rice through a sieve. And it was in 1981.

  • Delys77 on November 11, 2011

    Pg 405 This is different nd pretty good. My suggestion would be to serve with something s little saucy as the purée would be improved by a saucy counterpart since the flavour is nice if a little neutral. The timing is a bit off though as 1 cm cubes if turnip take about 25 minutes to cook through.

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