Beet Green Souffle
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.
Yield
2 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| 2 | medium |
beets
cooked and peeled |
*
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¾ | cup |
chicken broth
hot |
|
| 1 | cup |
beet greens
sauteed |
* |
| ½ | cup |
cheddar cheese
grated |
|
| 3 | each |
egg yolks
|
*
|
| 4 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
Parmesan cheese
grated |
|
| 2 | medium |
beets
cooked and peeled |
*
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 177 | ml |
chicken broth
hot |
|
| 237 | ml |
beet greens
sauteed |
* |
| 118 | ml |
cheddar cheese
grated |
|
| 3 | each |
egg yolks
|
*
|
| 4 | each |
egg whites
|
*
|
Directions
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℉ (180℃). for 30 minutes, or until souffle is puffed and golden.
