Roasted Legumes

Name: Roasted Legumes
Yield: 4
Ingredients: 1 diced onion; 2 tablespoons of butter; 2 cups (chopped) of frozen legumes (broccoli, cauliflower, carrot, peas); 1/3 cup of all-purpose flour; 4 egg yolks; 2 cups of milk; 4 whipped egg whites; 1 tablespoon of active dry yeast; 3 cups of grated Parmesan cheese

1
1 diced onion
2
2 tablespoons of butter
3
2 cups (chopped) of frozen legumes (broccoli, cauliflower, carrot, peas)
4
1/3 cup of all-purpose flour
5
4 egg yolks
6
2 cups of milk
7
4 whipped egg whites
8
1 tablespoon of active dry yeast
9
3 cups of grated Parmesan cheese

Ingredients

1
1 diced onion
2
2 tablespoons of butter
3
2 cups (chopped) of frozen legumes (broccoli, cauliflower, carrot, peas)
4
1/3 cup of all-purpose flour
5
4 egg yolks
6
2 cups of milk
7
4 whipped egg whites
8
1 tablespoon of active dry yeast
9
3 cups of grated Parmesan cheese

Directions

1
In a pan, sauté the onion in butter
2
Add the frozen legumes and cook until tender
3
Add the flour and stir well for 1 minute
4
Combine the egg yolks mixed with milk and cook, stirring, until boiling and thickened
5
Transfer to a serving dish and reserve
6
Whip the egg whites with yeast until stiff peaks form and spoon over the legume mixture
7
Sprinkle with grated Parmesan cheese and bake in a hot oven for 10 minutes or until golden brown
8
Serve immediately.