Beet Greens Souffle

January 4, 2007

Beet Greens Souffle

Submitted by Maggie Newman.  Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 6.

3 tablespoons Parmesan cheese, grated
2 medium beets, cooked and peeled
2 tablespoons butter
2 tablespoons flour
3/4 cup chicken broth, hot
1 cup cup beet greens, sauteed
1/2 Cheddar cheese, grated
3 egg yolks
4 egg whites

Butter a 1 quart soufflé dish; sprinkle with Parmesan cheese. Slice the cooked beets and line the bottom of the soufflé 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 soufflé dish. Sprinkle with Parmesan cheese.

Bake at 350 F. for 30 minutes, or until soufflé is puffed and golden.

Ogden writes: “This may be one of the most exceptional soufflés you’ll ever serve. The beet color spreads upward from the bottom layer, creating a rosy hue throughout.”

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