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    You are in: Home / Recipes / Julia Child's Puree of Pumpkin and White Beans (Adapted) Recipe
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    Julia Child's Puree of Pumpkin and White Beans (Adapted)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    davinandkennard's Note:

    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)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425.
    2. 2
      Cook the first three ingredients in 3 Tbsp butter until tender.
    3. 3
      Add the garlic, herbs, and 1/4 cup water.
    4. 4
      Boil slowly until the liquid has evaporated.
    5. 5
      Remove the bay leaf.
    6. 6
      Pulse the squash and beans with the the onions, celery, and carrots in a food processor until you have a puree.
    7. 7
      Beat in the eggs, cream and all but 2 Tbsp of the cheese.
    8. 8
      Salt and pepper to taste.
    9. 9
      Use 1 Tbsp butter to butter a oven proof casserole.
    10. 10
      Spoon in the puree.
    11. 11
      Dot the top with the remaining cheese and butter.
    12. 12
      Bake for 30 minutes in the upper third of the oven.
    13. 13
      The puree should be bubbling and the top brown.

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    Nutritional Facts for Julia Child's Puree of Pumpkin and White Beans (Adapted)

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 539.2
     
    Calories from Fat 317
    58%
    Total Fat 35.2 g
    54%
    Saturated Fat 21.1 g
    105%
    Cholesterol 204.7 mg
    68%
    Sodium 523.6 mg
    21%
    Total Carbohydrate 38.6 g
    12%
    Dietary Fiber 9.4 g
    37%
    Sugars 4.9 g
    19%
    Protein 20.7 g
    41%

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