Beet Green Souffle

Name: Beet Green Souffle
Total time: P1H
Yield: 2
Cuisine: Fusion
Ingredients: parmesan, parmigiano-reggiano cheese, grated; beets; butter; flour; chicken broth; beet greens; cheddar cheese; egg yolks; egg whites

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
servings

Prep

30
min

Cook

30
min

Ready

60
min

Trans-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	*
30	ml	butter
30	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.