Beet & Fennel Souffle Recipe

This tasty souffle recipe features beet and fennel in a fluffy egg mixture.

How to make your own homemade souffle with beets, fennel, garlic, whipping cream, mozzarella cheese, egg yolks and whites, flour, and milk. This baked dish is great for parties or family dinners. This recipe serves 4.


2 big beets, stalks cut off

1 small fennel, diced

5 large cloves elephant garlic, skins on

1 tsp. salt

1 tsp. black pepper

2 tbsp. whipping cream

4 large egg yolks, beaten

4 large egg whites, beaten until stiff

1/2 oz. margarine, melted

1 tbsp. all-purpose flour, sifted

1/2 cup whole milk


Preheat oven to 350 F (180 C). Put beets and fennel on a cookie sheet and bake for 45 minutes until cooked. Add garlic cloves at about 10 minutes before cooking time is complete.

Meanwhile, add all-purpose flour to the margarine until a thick paste has been formed. Slowly add the milk until the paste becomes thinner and thinner, but not lumpy. A runny sauce should be formed. Season with salt and black pepper and slowly heat until thickened, stirring continuously. Set aside until needed.

Peel beets and dice. Using a food processor, combine beets, fennel and garlic. Add salt, black pepper and egg yolks. Beat until smooth.

Fold in the egg whites until smooth. Pour beet and fennel mixture into a greased soufflé dish. Bake for 20 minutes until golden on top. Serve hot with a selection of choice vegetables for a family reunion or party with friends.

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