Broccoli Souffle Recipe
Ingredients
| 1 10-ounce package frozen chopped broccoli | ||
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Egg yolks | 4 | |
| Egg whites | 4 , beaten | |
| Mushroom Sauce | ||
Directions
Cook broccoli.
Drain very thoroughly.
(Chop large pieces.) Add butter to broccoli; cook and stir over high heat till butter is melted and moisture is evaporated.
Reserve 2 tablespoons broccoli.
Blend in flour and salt; add milk all at once.
Cook and stir over medium heat till mixture thickens and bubbles.
Remove from heat; stir in grated Parmesan cheese.
Beat egg yolks till thick and lemon-colored.
Add broccoli to egg yolks, stirring constantly; pour over egg whites; fold together thoroughly.
Pour into ungreased 1-quart souffle dish.
Bake at 350° for 20 minutes; ring souffle top with reserved broccoli.
Bake 15 minutes longer or till knife inserted comes out clean.
Drain very thoroughly.
(Chop large pieces.) Add butter to broccoli; cook and stir over high heat till butter is melted and moisture is evaporated.
Reserve 2 tablespoons broccoli.
Blend in flour and salt; add milk all at once.
Cook and stir over medium heat till mixture thickens and bubbles.
Remove from heat; stir in grated Parmesan cheese.
Beat egg yolks till thick and lemon-colored.
Add broccoli to egg yolks, stirring constantly; pour over egg whites; fold together thoroughly.
Pour into ungreased 1-quart souffle dish.
Bake at 350° for 20 minutes; ring souffle top with reserved broccoli.
Bake 15 minutes longer or till knife inserted comes out clean.
Chef
