Best 2 Julia Child Creamed Parsnips Recipes

You can indulge in Julia Child's delectable creamed parsnips, a timeless dish that effortlessly combines the earthy sweetness of parsnips with a rich and creamy sauce. As you embark on this culinary journey, let us guide you through the process of selecting the finest parsnips, preparing them with precision, and blending them with a symphony of flavors that will tantalize your taste buds. This article will provide you with a step-by-step guide, ensuring that you recreate Julia Child's creamed parsnips with finesse, allowing you to savor this classic dish that has captivated food enthusiasts for generations.

Check out the recipes below so you can choose the best recipe for yourself!

JULIA CHILD CREAMED PARSNIPS

Julia Child Creamed Parsnips image

Make and share this Julia Child Creamed Parsnips recipe from Food.com.

Provided by Julesong

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups water
1/8 teaspoon salt
6 medium parsnips, peeled and grated
2 tablespoons butter
1/4 cup cream

Steps:

Combine water and salt and heat over medium to simmering to dissolve; add parsnips and cook until soft, about 20 minutes.
Drain well, then put into a food processor together with the butter and cream and whir until smooth.
Pour into a double boiler and heat gently over medium for 15 minutes.
Season to taste with salt and freshly ground black pepper, and serve immediately.
Notes: for a lowfat version, you can use Butter Buds and evaporated skim milk instead of butter and cream; a pinch of nutmeg is also a nice addition.

Nutrition Facts : Calories 94.5, Fat 10.4, SaturatedFat 6.5, Cholesterol 31.9, Sodium 131.1, Carbohydrate 0.5, Protein 0.4

MUSHROOM QUICHE OR GRATIN - ADAPTED FROM JULIA CHILD

Mushroom Quiche or Gratin - Adapted from Julia Child image

I adore Julia's recipes but tend to simplify them by omitting some of the details and using less butter. I also use milk instead of cream and find it rich enough for my taste. When I make this dish, I usually omit the crust (the "gratin" version).

Provided by coconutty

Categories Savory Pies

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 (8 inch) pastry shells (for quiche)
1 lb sliced mushrooms
2 tablespoons butter
2 tablespoons yellow onions or 2 tablespoons shallots, chopped
1 teaspoon salt
1 teaspoon lemon juice
3 eggs
1 1/2 cups milk (orig recipe used cream, can even use skim milk)
1 pinch nutmeg
1 pinch pepper
1/4 cup grated swiss cheese

Steps:

To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.
To make the mushroom filling:.
Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
Saute mushrooms in butter until they exude their juices, the liquid evaporates and the mushrooms are starting to brown slightly.
Mix together mushrooms, onion, salt and lemon juice; set aside.
Beat together eggs, milk, nutmeg and pepper. Gradually stir in mushroom mixture. Check seasoning.
Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet.
Bake 25-30 minutes or until puffed and browned.

Tips:

Choose fresh parsnips: Look for parsnips that are firm and free of blemishes. Avoid any that are soft or wrinkled.
Peel the parsnips thinly: This will help them cook evenly.
Cut the parsnips into uniform pieces: This will help them cook evenly.
Use a heavy-bottomed pot: This will help prevent the parsnips from scorching.
Cook the parsnips until they are tender: This should take about 15-20 minutes.
Don't overcook the parsnips: They should still have a slight bite to them.
Season the parsnips to taste: Add salt, pepper, and any other desired spices.
Serve the parsnips immediately: They are best enjoyed fresh out of the pot.

Conclusion:

Julia Child's Creamed Parsnips is a classic side dish that is both simple to make and delicious to eat. The creamy sauce and sweet parsnips are a perfect combination. These tips will help you make the best Creamed Parsnips possible.