Thursday, October 16, 2014

Broccoli Souflee

I asked hubby to rate this dish on a scale of 1-10 ten being the best and he gave it an 8.  He really enjoyed it and said it was a nice addition to our broccoli dishes.  The kids did not enjoy it nearly as much... in fact I really couldn't even get them to try it. :-( 3 eggs4 tb butter
2 bunches broccoli (I just used one small bag)2 tablespoons all purpose flour1/4 tsp salt1/4 tsp pepper1 1/2 cups milk2 cups shredded cheddar cheese1 tsp Dijon mustard2 tb dry bread crumbs 
Separate eggs; let stand at room temperature for 30 minutes.
Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside.
Cut broccoli into florets; peel and chop stems.
Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water.
Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender.
In a large saucepan, melt remaining butter.
Stir in the flour, salt and pepper until smooth.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add 1-1/2 cups cheese and mustard; stir until cheese is melted.
Remove from the heat.
Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly.
Stir in broccoli.
Allow to cool slightly.
In a large bowl, beat egg whites until stiff peaks form.
With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined.
Transfer to prepared dish.
Sprinkle with remaining cheese and bread crumbs.                            
Bake at 350° for 35-40 minutes or until the top is puffed and center appears set.
Let stand for 15 minutes before serving.

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