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Souffle Aux Brocolis Avec Tapenade

chef.pierre's picture
Ingredients
  Broccoli 1 Pound (450 Gram)
  Milk 1 Pint (600 Milliliter)
  Salt To Taste
  Pepper To Taste
  Nutmeg 1 Teaspoon
  Butter 2 1⁄2 Ounce
  Eggs 2
  Egg yolks 3
  Flour 3 Ounce
  Cheese 3 1⁄2 Ounce
  Flaked roasted almonds 2 Ounce
  Egg whites 6
  Flaked plain almonds 1 Ounce (25 gram)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Broccoli
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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