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Havarti Soufflé with Scallions and Dill

Egg whites, beaten into stiff peaks, give this savory main dish its heavenly loft; cheese, fresh dill, and roasted peppers provide the irresistible flavor. Plus, a serving has just 374 seriously worth-it calories. As noted in the recipe, you can easily make substitutions which will make this recipe gluten-free.

Ingredients

1 red bell pepper
5 tablespoons butter
3 tablespoons breadcrumbs (choose gluten-free breadcrumbs for a healthier gluten-free recipe)
1 1/2 cups milk (preferably organic or raw milk)
1 clove garlic
1 bay leaf
1/4 cup unbleached flour (use coconut or other gluten-free flour for a healthier gluten-free recipe)
1/2 teaspoons Himalayan or sea salt
1/2 teaspoon freshly ground pepper
5 large egg yolks, beaten (preferably cage-free organic eggs)
7 large egg whites (preferably cage-free organic eggs)
2 cups (about 8 ounces) grated Havarti cheese
2 large (about 2/3 cup) scallions, thinly sliced
2 tablespoons chopped fresh dill, plus more for garnish, if desired

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

  

Instructions

1. Roast pepper directly under broiler or over an open flame, turning it frequently, until blistered and blackened on all sides, 6 to 8 minutes. Transfer pepper to a large bowl, cover tightly with plastic wrap, and let sit for 20 minutes to steam. When cool enough to handle, remove plastic wrap and use a paring knife to peel off skin. Slit pepper down one side; remove stem and seeds. Finely chop pepper and set aside.

2. Preheat oven to 375 degrees F, with a rack in the lower third of the oven. Coat an 8-cup (2-quart) soufflé dish or casserole, at least 4 inches deep, with 1 tablespoon butter. Dust with breadcrumbs; shake out any excess. Set aside. In a medium pot over medium-high heat, bring milk, garlic, and bay leaf to a simmer. Reduce heat to low. In another medium pot over medium heat, melt remaining butter. Whisk in flour and cook for 3 minutes. Use a slotted spoon to remove garlic and bay leaf from milk mixture; then, while continuously whisking, add the milk to the butter-flour mixture in a slow, steady stream. Cook until mixture thickens and begins to boil, about 5 minutes. Remove from heat, and add salt and pepper; stir.

3. In a medium bowl, temper egg yolks by whisking in a cup of the milk-flour mixture in a slow, steady stream. Continuing to whisk, transfer tempered yolks in a slow, steady stream to remaining milk-flour mixture. Stir in cheese until melted, and transfer mixture to a large bowl. Stir in scallions, dill, and reserved red pepper.

4. In a medium bowl, using an electric mixer on medium-high speed, beat egg whites to stiff but not dry peaks. Using a spatula, stir one-third of the egg whites into the cheese mixture, then fold in remaining whites. Pour into prepared dish. Bake until soufflé is golden brown and has risen about 3 inches, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (Do not open oven door until soufflé has baked at least 30 minutes.) Garnish with dill, if desired. Serve immediately.

Makes 6 servings.

Per serving: Calories 374, Total Fat 28g, Cholesterol 221mg, Sodium 563mg, Total Carbohydrates 12g, Dietary Fiber 1g, Protein 19g

Original recipe and image source: http://www.countryliving.com/recipefinder/havarti-souffle-scallions-dill-recipe-clv0214

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