*  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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