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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This golden-crowned souffle puffs up elegantly into an airy treat, assures Clem Hood of North Battleford, Saskatchewan. Guests will delight in its fluffy texture and luscious taste. It's a great way to dress up everyday broccoli. Ingredients:
3 cups frozen chopped broccoli, thawed and drained |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup milk |
1/4 cup grated parmesan cheese |
4 eggs, separated |
Directions:
1. In a saucepan over medium heat, cook and stir broccoli and butter until the butter is melted. Set 2 tablespoons broccoli aside for topping. Add flour and salt to the remaining broccoli; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese, stirring until cheese is melted.
2. In a large bowl, beat egg yolks until thickened and lemon-colored, about 5 minutes. Add broccoli mixture and set aside. In a small bowl, beat egg whites until stiff peaks form; fold into broccoli mixture.
3. Pour into an ungreased 1-1/2-qt. deep round baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with the reserved broccoli. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6 servings.
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