Beet Soufflé with Lemony Horseradish Crème Fraîche

Name: Beet Soufflé with Lemony Horseradish Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams small beets (about; 59 milliliters crème fraîche; 5 larges egg whites; 2 larges egg yolks; 355 milliliters fat-free milk; 64 grams 1/2 cup all-purpose flour (about; 14 grams French bread; 2 teaspoons prepared horseradish; 3 Tbsps fresh lemon juice, divided; 1 teaspoons salt, divided; 2 Tbsps sugar

Beet Soufflé with Lemony Horseradish Crème Fraîche might be just the side dish you are searching for. This recipe makes 8 servings with 120 calories, 6g of protein, and 3g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have flour, salt, egg whites, and a few other ingredients on hand, you can make it.

Instructions

Leave root and 1-inch stem on beets; scrub with a brush.

Ingredients you will need

Beet

Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Drain and rinse with cold water.

Ingredients you will need

Water

Drain; cool. Trim off beet roots; rub off skins.

Ingredients you will need

Beet

Dry Seasoning Rub

Combine beets and 2 tablespoons juice in a food processor; process until smooth. Set aside.

Ingredients you will need

Beet

Juice

Equipment you will use

Food Processor

Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 42

Equipment you will use

Oven

Place bread in a food processor, and process until finely ground. Lightly coat 8 (8-ounce) souffl dishes with cooking spray.

Ingredients you will need

Cooking Spray

Bread

Equipment you will use

Food Processor

Sprinkle evenly with crumbs. Set dishes aside.

Lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes, stirring constantly.

Ingredients you will need

All Purpose Flour

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Remove from heat.

Transfer mixture to a large bowl; cool to room temperature. Stir in beet mixture and egg yolks.

Ingredients you will need

Egg Yolk

Beet

Equipment you will use

Bowl

Place egg whites in a large mixing bowl; beat at high speed with a mixer until soft peaks form.

Ingredients you will need

Egg Whites

Equipment you will use

Mixing Bowl

Blender

Add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth of egg white mixture into beet mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 or 3 times to level.

Ingredients you will need

Egg Whites

Sugar

Beet

Place dishes on a baking sheet; place baking sheet on the bottom rack of a 425 oven. Immediately reduce oven temperature to 350 (do not remove souffls from oven).

Equipment you will use

Baking Sheet