| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce01 |
8 |
servings |
INGREDIENTS
| 4 |
c |
Sliced beets (both red and yellow); 1/2. thick slices |
| 1 |
c |
Thinly-sliced onions |
| 2 |
c |
Seasoned bread crumbs |
| 3 |
tb |
Butter |
|
|
Olive oil; for drizzling |
|
|
Parmesan cheese; for sprinkling |
|
|
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe
which is included in this collection.
Preheat oven to 375 degrees. In a buttered gratin or heavy baking
dish, layer beets, onions and half of the bread crumbs, dotting each
with butter and seasoning each layer with olive oil, Parmesan cheese,
Bayou Blast and salt and pepper, to taste. Finish with bread crumb
layer on top. Bake, covered, 45 minutes. Uncover and continue baking
15 minutes more, or until top is browned and bubbly. Serve directly
from dish. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-065 broadcast 12-18-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-09-1997
Recipe by: Emeril Lagasse
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