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Broccoli Souffle Recipe
|Frozen chopped broccoli||10 Ounce (1 Package)|
|All purpose flour||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Egg whites||4 , stiff beaten|
|Mushroom sauce||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 890 Calories from Fat 473
% Daily Value*
Total Fat 53 g82.1%
Saturated Fat 28.7 g143.4%
Trans Fat 0 g
Cholesterol 843.6 mg
Sodium 2040.4 mg85%
Total Carbohydrates 53 g17.8%
Dietary Fiber 9.2 g36.8%
Sugars 7.5 g
Protein 53 g105.7%
Vitamin A 215.6% Vitamin C 436.5%
Calcium 72.8% Iron 19.2%
*Based on a 2000 Calorie diet
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.