Yield: 1 souffle
Measure | Ingredient |
---|---|
3 tablespoons | Parmesan cheese; grated |
2 mediums | Beets; cooked and peeled |
2 tablespoons | Butter |
2 tablespoons | Flour |
¾ cup | Chicken broth; hot |
1 cup | Beet greens; sauteed |
½ cup | Cheddar cheese; grated |
3 \N | Egg yolks |
4 \N | 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.