Recipe of Beet Green Souffle - Food Recipes

-- MasterCook Extracted --

Beet Green Souffle

Recipe By :
Serving Size : 1
Preparation Time :0:00
Categories : Cheese/eggs Harned 1994 Side dish Vegetables

Ingredients - Preparation Method:

3 tb Parmesan cheese -- grated 2 md Beets -- cooked and peeled 2 tb Butter 2 tb Flour 3/4 c Chicken broth -- hot 1 c Beet greens -- sauteed 1/2 c Cheddar cheese -- grated 3 Egg yolks 4 Egg whites 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. Vol. 8, No. 1. Spring/Summer 1991. Pg. 6. - - - - - - - - - - - - - - - - - -