Title: Beets and Beet Greens Gratin (Hl)
Categories: Veggie-sd, Casserole-s
Yield: 8 Servings

2 sm Bunch beets with greens;
-about 3 pounds total
2 tb Butter
2 tb Flour
1 1/2 c Skim milk
3 lg Garlic cloves; minced
Kosher salt and freshly
-ground pepper
Butter-flavored cooking
-spray
1/2 c Flavored bread crumbs

Separate beets from greens, leaving about 1 inch of stems on the top of the
beets. Steam in their skins for 35-40 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 1/2 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 medium-size 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 1/2 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 2-quart gratin dish that has been sprayed with butter-flavored
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 MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997