Souffle Aux Brocolis Avec Tapenade Recipe

Summary

Preparation Time25 MinCooking Time45 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Broccoli1 Pound (450 Gram)
 Milk1 Pint (600 Milliliter)
 Salt To Taste
 Pepper To Taste
 Nutmeg1 Teaspoon
 Butter2 1⁄2 Ounce
 Eggs2
 Egg yolks3
 Flour3 Ounce
 Cheese3 1⁄2 Ounce
 Flaked roasted almonds2 Ounce
 Egg whites6
 Flaked plain almonds1 Ounce (25 gram)

Nutrition Facts

Serving size

Calories 639 Calories from Fat 385

% Daily Value*

Total Fat 44 g67.9%

Saturated Fat 19.7 g98.3%

Trans Fat 0 g

Cholesterol 320.7 mg

Sodium 454 mg18.9%

Total Carbohydrates 36 g12.1%

Dietary Fiber 6.3 g25.3%

Sugars 10.3 g

Protein 30 g59.9%

Vitamin A 36.1% Vitamin C 168.7%

Calcium 46.5% Iron 20.9%

*Based on a 2000 Calorie diet

Directions

MAKING
1 In a pan, add water and boil the broccoli heads and discard the stalks.
2 Drain throughly and rub through a fine sieve.
3 In a bowl, mix the milk and seasoning and bring three-quarters of the milk and the butter to the boil to make the basic souffle mixture.
4 In a bowl, combine together whole eggs, yolks and flour with the remaining cold milk and gradually add to the boiling milk.
5 Cook on very low heat and remove from the heat when the mixture thickens. Stir in cheese.
6 Add in the roasted almonds and add the broccoli.
7 In a small bowl, whip the egg whites until stiff and fold in to the mixture.
8 Grease a dish with butter and sprinkle well with flour or grated cheese.
9 Pour the mixture into the dish and spread flaked plain almonds on top.
10 Cook in the oven at 325 degrees farenheit (160° C/Gas Mark 3) for 30-45 minutes.

SERVING
11 Cut and serve.
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