Beet Green Souffle Recipe
Yield: 1 SouffleRecipe by luhu.jp
Ingredients:
3 tbsp: Parmesan cheese, grated
2 medium: Beets, cooked and peeled
2 tbsp: Butter,
2 tbsp: Flour,
3/4 cup: Chicken broth, hot
1 cup: Beet greens, sauteed
1/2 cup: 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
youll ever serve. The beet color spreads upward from the bottom
layer, creating a rosy hue throughout."
Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog.
Vol. 8, No. 1. Spring/Summer 1991. Pg. 6.
Source from luhu.jp
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
youll ever serve. The beet color spreads upward from the bottom
layer, creating a rosy hue throughout."
Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog.
Vol. 8, No. 1. Spring/Summer 1991. Pg. 6.
Source from luhu.jp