Recipe - Gratin Of Christophine

2 One half pound Christophine; peeled and
quartered
2 cup Milk
2 Egg yolks
1 tablespoon Fresh ginger; grated
1 tablespoon Chives; chopped
2 tablespoon Heavy cream
2 tablespoon Unsalted butter
Salt and freshly ground
pepper
One fourth cup Parmesan cheese; grated
One fourth Dry bread crumbs

In a medium, nonreactive 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 2quart 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 recipeludigest Volume 01 Number 164 by Lou Parris
lbparris@earthlink.net on Oct 25, 1997