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Beet Green Souffle

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      Title: BEET GREEN SOUFFLE
 Categories: Cheese/eggs, Harned 1994, Side dish, Vegetables
      Yield: 1 Souffle
 
      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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