*  Exported from  MasterCook  *
 
                             Beet Green Souffle
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheese/eggs                      Harned 1994
                 Side dish                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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