Beet Green Souffle--The Platinum Recipes Collection

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Beet Green Souffle

Categories: Cheese/eggs, Harned 1994, Side dish, Vegetables
Yield: 1 souffle

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.

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