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

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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