1 lb. green beans
1 lb. potatoes
4 eggs
1/2 c. grated Parmesan cheese
2 Tbs. olive oil
2 garlic cloves, minced
2 Tbs. chopped fresh parsley
2 Tbs. fresh marjoram or 1 tsp. dried
salt & pepper
1/2 c. bread crumbs

Preheat oven to 350 degrees. Cook beans and potatoes in boiling water until tender. Blend until smooth in food processor or blender. Blend in 1 egg at a time. Mix in cheese. Sauté garlic, parsley, and marjoram in olive oil for 1 minute. Combine the two mixtures. Add salt and pepper to taste. Oil large, shallow baking dish. Dust with half the bread crumbs, shaking out excess. Pour in bean mixture; top with remaining crumbs. Bake 45-50 minutes, until puffed and golden. Serves 4.

(from Madison Herb Society Cookbook)

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