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Broccoli Soufflé Recipe
|Chopped broccoli flowerets||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Minced garlic||1⁄2 Teaspoon|
|Eggs||4 , separated|
|Shredded parmesan cheese||2 Tablespoon (for garnish)|
Calories 215 Calories from Fat 127
% Daily Value*
Total Fat 14 g22.1%
Saturated Fat 7.3 g36.3%
Trans Fat 0 g
Cholesterol 237 mg
Sodium 450.9 mg18.8%
Total Carbohydrates 10 g3.4%
Dietary Fiber 0.22 g0.86%
Sugars 2 g
Protein 12 g24.5%
Vitamin A 35.5% Vitamin C 66.7%
Calcium 16.6% Iron 9.6%
*Based on a 2000 Calorie diet
2. Whip the egg whites with an electric beater until stiff peaks form.
3. Fold the egg whites, half at a time, into the broccoli mixture until fully blended.
4. Transfer the mixture to an oiled 1 ½- to 2-quart baking dish. Bake uncovered in a preheated 350°F oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Garnish with Parmesan cheese and serve.
This recipe is excerpted from Your Time to Cook.
Copyright © 2010 by Robert L. Blakeslee. Square One Publishers.