| 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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