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Recipe Name: Beet Green Souffle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 1

3 Tablespoon(s) Parmesan cheese, grated
2 Beets, cooked and peeled
2 Tablespoon(s) Butter
2 Tablespoon(s) Flour
3/4 Cup(s) Chicken broth, hot
1 Cup(s) Beet greens, sauteed
1/2 Cup(s) 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. From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 811
Calories From Fat: 537
Total Fat: 60.7g
Cholesterol: 673.9mg
Sodium: 1380.1mg
Potassium: 524.5mg
Carbohydrates: 16.7g
Fiber: <1g
Sugar: 2.2g
Protein: 47.8g

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