Beet Green Souffle

Recipe Ingredients

3 tablespoons	45ml	Parmesan cheese - grated
2 tablespoons	30ml	Beets - cooked and peeled (medium)
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
3/4 cup	177ml	Chicken broth - hot
1 cup	237ml	Beet greens - sauteed
1/2 cup	73g / 2.6oz	Cheddar cheese - grated
3		Egg yolks
4		Egg whites

Recipe Instructions

Butter a 1 qt. souffle dish; sprinkle with Parmesan cheese. Slice the cooked beets and line the bottom of the souffle dish with them.

In a small saucepan, melt the butter, stir in the flour, add the hot broth and continue to cook until slightly thickened, then transfer to a larger bowl. Coarsely chop beet greens and add to the sauce along with Cheddar cheese.

In a separate bowl, beat egg yolks; blend them with beet green mixture. Beat egg whites until they form peaks. Fold into bowl with other ingredients; blend well. Transfer all to buttered souffle dish. Sprinkle with Parmesan cheese.

Bake at 350 F. for 30 minutes, or until souffle is puffed and golden.

Ogden writes: "This may be one of the most exceptional souffles you'll ever serve. The beet color spreads upward from the bottom layer, creating a rosy hue throughout." Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog.

Source:
[email protected] (Doreen Randal)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.