Broccoli Souffle
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 477 |
| pro | 29 g |
| total fat | 33 g |
| sat. fat | 18 g |
| carb | 16 g |
| fibre | 0 |
| chol | 381 mg |
| sodium | 885 mg |
| % RDI: | - |
| calcium | 51 |
| iron | 14 |
| vit A | 53 |
| vit C | 50 |
| folate | 42 |
Souffle seems scary to make because it is so light and airy and appears so fragile, but it is surprisingly easy to put together. Serve with a green salad for a simple, casual dinner.
Ingredients
- 1/4 cup butter
- 1/3 cup grated Parmesan cheese
- 3 cups broccoli florets
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1-1/2 cups milk
- 6 egg yolks
- 1 cup shredded Gruyere cheese
- 1/4 tsp dry mustard
- 8 egg whites
- 1/4 tsp cream of tartar
Preparation
Grease 8- x 3-3/4-inch (2.5 L) souffle dish with 1 tsp (5 mL) of the butter; sprinkle evenly with 2 tbsp (25 mL) of the Parmesan cheese. Set aside.
In saucepan of boiling salted water, cook broccoli until tender, about 5 minutes. Drain and chill in cold water. Drain and pat dry; finely chop.
Meanwhile, in saucepan, melt remaining butter over medium heat. Whisk in flour, salt and cayenne pepper; cook, whisking, for 2 minutes.
Gradually whisk in milk; cook, whisking, until thickened, about 4 minutes. Remove from heat. Whisk in egg yolks, shredded Gruye cheese, remaining Parmesan cheese and mustard. Transfer to large bowl; let cool for 10 minutes. Fold in broccoli.
In separate large bowl, beat egg whites with cream of tartar until stiff peaks form. Fold one-third into broccoli mixture; fold in remaining whites.
Scrape into prepared dish. Bake on baking sheet in 375°F (190°C) oven until puffed and golden, about 55 minutes. Serve immediately.
In saucepan of boiling salted water, cook broccoli until tender, about 5 minutes. Drain and chill in cold water. Drain and pat dry; finely chop.
Meanwhile, in saucepan, melt remaining butter over medium heat. Whisk in flour, salt and cayenne pepper; cook, whisking, for 2 minutes.
Gradually whisk in milk; cook, whisking, until thickened, about 4 minutes. Remove from heat. Whisk in egg yolks, shredded Gruye cheese, remaining Parmesan cheese and mustard. Transfer to large bowl; let cool for 10 minutes. Fold in broccoli.
In separate large bowl, beat egg whites with cream of tartar until stiff peaks form. Fold one-third into broccoli mixture; fold in remaining whites.
Scrape into prepared dish. Bake on baking sheet in 375°F (190°C) oven until puffed and golden, about 55 minutes. Serve immediately.
Source : Canadian Living Magazine: December 2008
- Keywords : Main Course; Vegetarian; Eggs; Broccoli; Parmesan; Bake;
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