Julia Child's Puree of Pumpkin and White Beans (Adapted) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I have adapted this wonderful recipe to make it easier to make while retaining all of Julia's wonderful flavors. One of our local stores actually carries pre-made mirepoix (the first three ingredients) Ingredients:
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 |
Directions:
1. Preheat the oven to 425.
2. Cook the first three ingredients in 3 Tbsp butter until tender.
3. Add the garlic, herbs, and 1/4 cup water.
4. Boil slowly until the liquid has evaporated.
5. Remove the bay leaf.
6. Pulse the squash and beans with the the onions, celery, and carrots in a food processor until you have a puree.
7. Beat in the eggs, cream and all but 2 Tbsp of the cheese.
8. Salt and pepper to taste.
9. Use 1 Tbsp butter to butter a oven proof casserole.
10. Spoon in the puree.
11. Dot the top with the remaining cheese and butter.
12. Bake for 30 minutes in the upper third of the oven.
13. The puree should be bubbling and the top brown.
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