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 minIngredients
| 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 |
*
|
Trans-fat Free, Low Carb
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.
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