Side Pannel
Beet Green Souffle
Beet Green Souffle
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes, Vegetables
Ingredients List
- 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
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 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."
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."
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