Puffy veg

I recently read Spree’s blog post about “pint-size” spinach soufflés, and it got me thinking. I’d gotten out of the habit of making soufflés in Japan (where the typical gas oven is roughly three inches tall), but they’re a perfect way to use all sorts of vegetables, not to mention cheeses and herbs. I got more beets this week, so decided to try my hand at making beet green soufflé.

Beet green soufflé

Beet green soufflé, sans souffle

The results are in the photo to the right, and tasted pretty darn good – though my soufflé lacked a little souffle. I think I need to get my soufflé skills back up to speed before I share any recipes, but for now just wanted to share the idea with those of you whose skills are already there. This is one classic dish that you can play with, and use to make the least sexy of ingredients taste great, and (my recent experiment notwithstanding) look like something worthy of a five-star restaurant.

I served the beet green soufflé with carrots in a lemon dill vinaigrette, and froze the peelings and ends for the next time I make stock — one of the many great tips that Zo shared in her blog entry, Save our skins – deliciously and easily.

Fun facts
Weight of beet greens rescued from landfill per serving 1 ounce
Reduction in food waste if every person in the developed world saves just 1 ounce of beet greens from landfill About 31,250 short tons
Weight of the average sperm whale bull 45 short tons
Number of average sperm whale bulls needed to balance 31,250 short tons of beet greens About 695
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