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Broccoli Souffle Recipe
|Instant minced onion||2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Broccoli||1 Cup (16 tbs), minced and cooked|
|Lemon juice||1 Tablespoon|
|Eggs||4 , separated|
|Cream of tartar||1⁄4 Teaspoon|
Calories 258 Calories from Fat 144
% Daily Value*
Total Fat 16 g25%
Saturated Fat 8.5 g42.3%
Trans Fat 0 g
Cholesterol 241.3 mg80.4%
Sodium 593.3 mg24.7%
Total Carbohydrates 18 g6%
Dietary Fiber 1.6 g6.2%
Sugars 4.3 g
Protein 11 g21.3%
Vitamin A 17.8% Vitamin C 68.1%
Calcium 11.7% Iron 10.3%
*Based on a 2000 Calorie diet
1 In a skillet, melt butter and stir in flour, onion, salt, pepper, nutmeg and cayenne.
2 Cook until bubbly then remove from heat.
3 Pour in milk and cook stirring constantly, over low heat until thickened.
4 Remove from heat and add broccoli and lemon juice.
5 In a bowl, beat egg yolks until thick and add to broccoli mixture, stirring quickly.
6 Allow to cool slightly.
7 In another bowl, beat egg whites with cream of tartar until stiff but not dry.
8 Gradually, fold the egg whites into broccoli mixture.
9 Into buttered 1 1/2-quart casserole, pour the mixture.
10 Bake in a pan of hot water in 350°Fahrenheit oven for 40 minutes or until silver knife inserted in center comes out clean.
11 Great with any meal, especially ideal to serve with ham, chicken, turkey, beef or veal.