Green Bean and Potato Pudding

1 pound green beans
1 pound potatoes
4 eggs
½ cup grated Parmesan
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 tablespoons fresh marjoram or 1 teaspoon dried marjoram
Salt and pepper
½ cub 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 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. 4 servings.

Madison Herb Society Cookbook, L. Poehlman

Return to Recipe Page