Roasted Garlic-and-Rosemary Soufflé

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In this recipe, the eggs do double duty--the whites inflate the soufflé and the yolks thicken the sauce that forms the base. Serve with pork, lamb, chicken, or beef.
6 servings


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1 whole garlic head
Cooking spray
1 tablespoon dry breadcrumbs
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup fat-free milk
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1/2 teaspoon dried rosemary, crushed
2 large egg yolks, lightly beaten
4 large egg whites
1/2 teaspoon cream of tartar


Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves, and squeeze to extract the garlic pulp. Discard the skins.

Coat a 1-quart soufflé dish with cooking spray; sprinkle bottom of dish with breadcrumbs.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Spoon the flour and salt into a large saucepan, and gradually add milk, stirring with a whisk. Cook milk mixture over medium heat until thick (about 6 minutes), stirring constantly. Remove from heat. Stir in the garlic pulp, cheese, rosemary, and egg yolks.

Beat egg whites and cream of tartar at high speed of a mixer until soft peaks form. Gently fold one-fourth of the egg white mixture into garlic mixture; gently fold in the remaining egg white mixture. Spoon into prepared soufflé dish. Bake at 350° for 50 minutes or until puffy and set.

Created date

August 2000

Nutritional Information

Calories 111
Caloriesfromfat 30 %
Fat 3.7 g
Satfat 1.7 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 8.2 g
Carbohydrate 11 g
Fiber 0.4 g
Cholesterol 78 mg
Iron 0.8 mg
Sodium 268 mg
Calcium 157 mg