Photo: Sorin Gheorghita
Beetroot soufflé with anchovy sauce
12 ingredients
1 hr + 30 min
Serves 6
openrecipes
The saltiness of the anchovy sauce makes a wonderful contrast to the sweetness of beetroot in this beautiful soufflé.
Estimated Nutrition (whole recipe, rough)
1077
Calories
50g
Protein
47g
Fat
112g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grapefruit Juice | 1/2 fruit (123g) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20g/¾oz butter
- 20g/¾oz fine dry breadcrumbs
- 400g/14oz cooked beetroot
- 150ml/5fl oz pink grapefruit juice
- 1 tsp hot horseradish
- sea salt and freshly ground black pepper
- 3 tbsp plain flour
- 4 free-range eggs
- 125g/4½oz unsalted butter
- 1 large garlic
- 10 anchovy fillets in oil, drained
- 100ml/3½fl oz double cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes