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Roasted Garlic-and-Rosemary Soufflé

Yield 6 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

  4. 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.

  5. 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.