| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Meats | Cheese/eggs, Harned 1994, Side dish, Vegetables | 1 | Souffle | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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