Roasted Garlic Soufflé
This unusual recipe is delicious for a light lunch on the porch, served with a baby spinach salad.
Serves: 4Hands-on: 20 minutesTotal: 2 hours 15 minutesDifficulty: Medium
- 1 head garlic
- 3 Tbsp. olive oil, divided
- ¼ tsp. salt
- 1 tsp. lemon juice
- 1 cup finely chopped cooked turkey breast
- ¼ cup grated Parmesan cheese
- ⅛ tsp. ground black pepper
- 1 large egg
- ¼ cup low-fat sour cream
- 6 egg whites
- ¼ tsp. cream of tartar
- ¼ cup chopped flat-leaf parsley
- Preheat oven to 400°F.
- Peel off some of the outer skins from the garlic head, leaving the head whole. Cut off the top ½" of the garlic head; discard top. Place on a square of heavy-duty aluminum foil, cut side up. Drizzle with 1 tablespoon olive oil, making sure the oil runs into the cloves. Sprinkle with salt and lemon juice.
- Wrap garlic in the foil, covering completely. Place on a baking sheet and roast for 50 minutes or until garlic is very soft and golden brown. Let cool for 15 minutes.
- Reduce oven heat to 375°F. Spray the bottom of a 2-quart soufflé dish with nonstick cooking spray and set aside.
- Squeeze the garlic from the papery skins into a medium bowl. Add turkey, cheese, pepper, egg, sour cream, and remaining olive oil and mix well.
- In large bowl, combine egg whites with cream of tartar. Beat until stiff peaks form. Stir a spoonful of egg whites into the turkey mixture and stir well. Fold in remaining egg whites and parsley.
- Spoon mixture into prepared soufflé dish. Bake for 45–50 minutes or until the soufflé is puffed and golden. Serve immediately.