Try this Beet Green Souffle recipe, or contribute your own.
Suggest a better descriptionButter 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 youll ever serve. The beet color spreads upward from the bottom layer, creating a rosy hue throughout." Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 6.
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Serving Size: 1 Souffle (1252g) | ||
Recipe Makes: 1 Souffle | ||
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Calories: 1965 | ||
Calories from Fat: 1208 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 134.2g | 179 % | |
Saturated Fat 54.4g | 272 % | |
Monounsaturated Fat 54.3g | ||
Polyunsanturated Fat 18.1g | ||
Cholesterol 5099.9mg | 1569 % | |
Sodium 1746mg | 60 % | |
Potassium 1768.4mg | 47 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 34.4g | ||
Protein 155g | 221 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1965
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