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Broccoli Soufflé

  Chopped broccoli flowerets 1 1⁄2 Cup (24 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Melted butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Minced garlic 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 4 , separated
  Shredded parmesan cheese 2 Tablespoon (for garnish)

1. Place the broccoli, milk, butter, flour, garlic, salt and egg yolks into a food processor or blender. Purée for 2 minutes or until smooth.
2. Whip the egg whites with an electric beater until stiff peaks form.
3. Fold the egg whites, half at a time, into the broccoli mixture until fully blended.
4. Transfer the mixture to an oiled 1 ½- to 2-quart baking dish. Bake uncovered in a preheated 350°F oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Garnish with Parmesan cheese and serve.

This recipe is excerpted from Your Time to Cook.
Copyright © 2010 by Robert L. Blakeslee. Square One Publishers.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 215 Calories from Fat 127

% Daily Value*

Total Fat 14 g22.1%

Saturated Fat 7.3 g36.3%

Trans Fat 0 g

Cholesterol 237 mg79%

Sodium 450.9 mg18.8%

Total Carbohydrates 10 g3.4%

Dietary Fiber 0.22 g0.86%

Sugars 2 g

Protein 12 g24.5%

Vitamin A 35.5% Vitamin C 66.7%

Calcium 16.6% Iron 9.6%

*Based on a 2000 Calorie diet

Broccoli Soufflé Recipe