Recipe - Beets And Beet Greens Gratin (Hl)

2 small Bunch beets with greens;
about 3 pounds total
2 tablespoon Butter
2 tablespoon Flour
1 One half cup Skim milk
3 lg Garlic cloves; minced
Kosher salt and freshly
ground pepper
Butterflavored cooking
spray
One half cup Flavored bread crumbs

Separate beets from greens, leaving about 1 inch of stems on the top of the
beets. Steam in their skins for 3540 minutes and save the cooking water.
Cool beets and peel off their skins.

Meanwhile, trim stalks from greens unless they are very tender. Stack
greens and roll like a fat cigar. Cut crosswise into One half wide ribbons. Wash
thoroughly and drain. Add to the same pot that steamed the beets, with more
water if needed, and steam over moderate heat just until wilted, about 7
minutes.

While greens steam, heat butter in a mediumsize saucepan until it foams.
Add the flour and stir over moderate heat until well blended, about 2
minutes. Add milk, stirring occasionally, until the sauce comes to a boil.
Reduce to a simmer, add garlic, salt and pepper, and stir as it thickens to
the consistency of a light cream sauce. Turn off heat.

Preheat oven to 400 degrees. Cut beets into One half inch cubes and add to
saucepan with cream sauce. Squeeze out any excess moisture from beet greens
and add to the cream sauce, combining well. Season with salt and pepper.
Pour into a 2quart gratin dish that has been sprayed with butterflavored
cooking spray. Sprinkle with bread crumbs and bake 25 minutes or until top
browns nicely and cream sauce bubbles up.

Yield: 8 servings

Nutritional information: 83.9 calories and 3.2 grams of fat

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHF097

Posted to MCRecipe Digest V1 #799 by 4paws@netrax.net (ShermeyerGail) on
Sep 24, 1997