| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | 2-rlu, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Christophine, peeled and |
| quartered | ||
| 2 | c | Milk |
| 2 | Egg yolks | |
| 1 | T | Fresh ginger, grated |
| 1 | T | Chives, chopped |
| 2 | T | Heavy cream |
| 2 | T | Unsalted butter |
| Salt and freshly ground | ||
| pepper | ||
| 1/4 | c | Parmesan cheese, grated |
| 1/4 | Dry bread crumbs |
INSTRUCTIONS
In a medium, non-reactive saucepan,combine the christophine and ilk, and place over high heat. Bring to a boil, reduce the heat and simmer until the christophine is tender about 10 minutes. Drain. Preheat oven to 350 degrees F. Generously butter a 2-quart baking dish. In a food processor, puree the christophine and milk. Add the egg yokls and blend. Add the ginger, chives, cream, butter and salt and epper to taste; process until well mixed. Turn the puree into the prepared baking idsh. Sprinkle on the cheese and bread crumbs. Place on the upper oven rack and bake for 20 minutes, or until the surface is golden and bubbling. Recipe by: Cooking Caribe Posted to recipelu-digest Volume 01 Number 164 by Lou Parris <lbparris@earthlink.net> on Oct 25, 1997
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