These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Beet Green Gratin
From The Cumming Harvest - Closed
<p>A delicious and different way to enjoy beet greens throughout the year. I was wondering what to do with all the beet greens we have beyond sautéing them. We’ve made this recipe several times now and find it delightful. It also freezes well.</p>Source: Alton Brown (Entered by Mel Brannen)
Serves: 6
Vegetarian!
Ingredients
1 tablespoon
Butter
12 oz
Mushrooms, sliced
2 cloves
Garlic
1 lb
Beet Greens
4
Egg yolks, beaten
1 cup
Ricotta
1/2 cup
Parmesan, grated
1/2 tsp
Salt
3/4 cup
Buttery Crackers, crumbles
Step by Step Instructions
- Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
- In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake at 375F for 45 minutes covered. Uncover the last 15 minutes.
- Leave out the mushroom, parmesan, and/or crackers and this is still a wonderful dish.