Beet Green Soufflecheese/eggs, side dish, vegetables 3 tablespoon parmesan cheese; grated 2 medium beets; cooked and peeled 2 tablespoon butter 2 tablespoon flour 3/4 cup chicken broth; hot 1 cup beet greens; sauteed 1/2 cup 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. |
