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Beet Green Souffle

Beet Green Souffle

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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.

YIELD

2 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

3 45
TABLESPOONS ML PARMESAN CHEESE
grated
2 2
MEDIUM MEDIUM BEETS
cooked and peeled *
2 3E+1
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
¾ 177
CUP ML CHICKEN BROTH
hot
1 237
CUP ML BEET GREENS
sauteed *
½ 118
CUP ML CHEDDAR CHEESE
grated
3 3
EACH EACH EGG YOLKS *
4 4
EACH EACH 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℉ (180℃). for 30 minutes, or until souffle is puffed and golden.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 305 71% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 500mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 26g
Vitamin A 13% Vitamin C 0%
Calcium 29% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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