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Broccoli Souffle

Ingredients
  Frozen chopped broccoli 10 Ounce (1 Package)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Egg yolks 4
  Egg whites 4 , stiff beaten
  Mushroom sauce 1⁄2 Cup (8 tbs)
Directions

Cook broccoli.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Broccoli
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

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 mg281.2%

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

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Broccoli Souffle Recipe