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Ingredientes
- 2 1/2 lb Christophine, peeled and quartered
- 2 c. Lowfat milk
- 2 x Egg yolks
- 1 Tbsp. Fresh ginger, grated
- 1 Tbsp. Chives, minced
- 2 Tbsp. Heavy cream
- 2 Tbsp. Unsalted butter Salt and freshly grnd pepper
- 1/4 c. Parmesan cheese, grated
- 1/4 x Dry bread crumbs
Direcciones
- 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 till the christophine is tender about 10 min. Drain.
- Preheat oven to 350 degrees F. Generously butter a 2-qt baking dish.
- In a food processor, puree the christophine and lowfat milk. Add in the egg yokls and blend. Add in the ginger, chives, cream, butter and salt and epper to taste; process till 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 min, or possibly till the surface is golden brown and bubbling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 6 servings | |
| Calories 93 | |
| Calories from Fat 56 | 60% |
| Total Fat 6.38g | 8% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 127mg | 5% |
| Potassium 138mg | 4% |
| Total Carbs 4.59g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.31g | 3% |
| Protein 4.51g | 7% |
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