Fresh beet leaves and stems from 3 large beets
1 cup of milk
6 eggs
Salt to taste
For the sauce:
One large beet, peeled and cut into small pieces or chopped with a food processor
1/3 cup of sugar
1/2 cup of vinegar
1/2 cup of water
Salt to taste
1 1/2 teaspoons of mustard
1 teaspoon of cornstarch
For another type of sauce:
One teaspoon of finely chopped onion
2 tablespoons of butter or margarine
200g of prosciutto, cut into small cubes
2 teaspoons of cornstarch
2 cups of chicken broth
One teaspoon of dried marjoram
Fresh beet leaves and stems from 3 large beets
1 cup of milk
6 eggs
Salt to taste
For the sauce:
One large beet, peeled and cut into small pieces or chopped with a food processor
1/3 cup of sugar
1/2 cup of vinegar
1/2 cup of water
Salt to taste
1 1/2 teaspoons of mustard
1 teaspoon of cornstarch
For another type of sauce:
One teaspoon of finely chopped onion
2 tablespoons of butter or margarine
200g of prosciutto, cut into small cubes
2 teaspoons of cornstarch
2 cups of chicken broth
One teaspoon of dried marjoram
To make the pudding: Wash the beet stems and leaves
Cut them into pieces and blend with milk in a blender
Add eggs and salt and mix lightly
Pour into individual buttered or greased molds or a 9-inch round cake pan, and bake in a water bath at 180°C (350°F) for about 45 minutes
To make the sauce, combine all ingredients except mustard and cornstarch
Cook over low heat with the lid on for 10 minutes
Add mustard and cornstarch and cook, stirring until smooth
If desired, make another type of sauce: Sauté chopped onion in butter or margarine over low heat with the lid on for about 3 minutes, then add remaining ingredients and cook for an additional 2-3 minutes
Serve immediately
This recipe serves 6.
