 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
From one of my old cookbooks. Just a hint of nutmeg brings out the flavor of the broccoli, but don't use too much (like I tried once!) because it's too intense. Ingredients:
10 ounce pkg frozen chopped broccoli |
3 tbsp butter |
3 tbsp flour |
1 cup milk (not low-fat or skim) |
1/8 tsp ground nutmeg |
1 tsp lemon juice |
4 eggs |
Directions:
1. Cook broccoli as you normally would and drain any remaining liquid.
2. While broccoli is cooking, separate the eggs and put the whites aside for later.
3. In a heavy saucepan, melt the butter then blend in the flour.
4. Pour in milk slowly, stirring and mixing in as you pour.
5. Cook this mixture until it is thick and smooth.
6. Add salt, nutmeg and lemon juice.
7. Beat egg yolks and stir a little of the hot mixture into the beaten yolks. Then stir this mixture back into your hot mixture in the saucepan.
8. Stir in the cooked broccoli and let cool.
9. About 40 minutes before you want your souffle to be ready, preheat oven to 400 then beat the egg whites until stiff.
10. Put the broccoli mixture in a greased 1 1/2 or 2 quart casserole dish.
11. Gently fold in the beaten eggs.
12. Bake at 400 for 25 minutes.
13. Serve immediately. It will fall a little while it is baking but this is okay.
|
|