Although it makes an excellent presentation at a dinner party, this tasty and nutritious broccoli souffle is also a great choice for a casual brunch or lunch. Try serving it with a salad of fresh fruit or tossed greens for a complete meal
Ingredients for 4 servings are (1)Nonstick spray (2) 2 large egg yolks (3) 1/2 pound frozen broccoli florets,thawed (4) 1 teaspoon salt (5)1/2 teaspoon freshly ground pepper (6) 1/4 teaspoon freshly grated or ground nutmeg (7)2 cups fat-free milk (8) 2 tablespoons whole-wheat flour (9) 4 large egg whites
1. Position a rack in the center of the oven and preheat to 375F. Spray an 8-cup souffle dish or high-sided round casserole with nonstick spray and set it aside. Place the egg yolks in a medium bowl, whisk lightly, and set aside.
2. Place the broccoli in a food processor fitted with the chopping blade or in a large blender and process or blend until fairly smooth. Mix in the salt,pepper, and nutmeg and set aside.
3. Bring 1 1/2 cups of the milk to a low simmer in a large saucepan set over medium-high heat. Meanwhile, whisk the remaining 1/2 cup milk and the whole-wheat flour in a small bowl until smooth. Whisk the flour mixture into the hot milk, and continue to heat, whisking constantly, until simmering and thickened, about 20 seconds.
4. Whisk 1/2 the hot milk mixture into the egg yolks, then whisk this egg mixture back into the pan with the remaining milk mixture. Cook for 10 seconds. Immediately remove the pan from the heat and stir in the broccoli puree. Transfer the mixture to a large bowl and set aside for 5 minutes.
5. With an electric mixer at high speed, beat the egg whites in a large clean bowl until stiff peak form.
6. Using a wooden spoon or a rubber spatula, stir half the beaten egg whites into the broccoli mixture. Then fold in the remaining egg whites using long even arcs so as not to deflate the egg whites. Fold just until incorporate, there will still be white streaks in the batter. Gently transfer the mixture to the prepared souffle dish or casserole.
7. Bake until puffed and lightly browned, about 45 minutes. Serve at once.
Ingredients for 4 servings are (1)Nonstick spray (2) 2 large egg yolks (3) 1/2 pound frozen broccoli florets,thawed (4) 1 teaspoon salt (5)1/2 teaspoon freshly ground pepper (6) 1/4 teaspoon freshly grated or ground nutmeg (7)2 cups fat-free milk (8) 2 tablespoons whole-wheat flour (9) 4 large egg whites
1. Position a rack in the center of the oven and preheat to 375F. Spray an 8-cup souffle dish or high-sided round casserole with nonstick spray and set it aside. Place the egg yolks in a medium bowl, whisk lightly, and set aside.
2. Place the broccoli in a food processor fitted with the chopping blade or in a large blender and process or blend until fairly smooth. Mix in the salt,pepper, and nutmeg and set aside.
3. Bring 1 1/2 cups of the milk to a low simmer in a large saucepan set over medium-high heat. Meanwhile, whisk the remaining 1/2 cup milk and the whole-wheat flour in a small bowl until smooth. Whisk the flour mixture into the hot milk, and continue to heat, whisking constantly, until simmering and thickened, about 20 seconds.
4. Whisk 1/2 the hot milk mixture into the egg yolks, then whisk this egg mixture back into the pan with the remaining milk mixture. Cook for 10 seconds. Immediately remove the pan from the heat and stir in the broccoli puree. Transfer the mixture to a large bowl and set aside for 5 minutes.
5. With an electric mixer at high speed, beat the egg whites in a large clean bowl until stiff peak form.
6. Using a wooden spoon or a rubber spatula, stir half the beaten egg whites into the broccoli mixture. Then fold in the remaining egg whites using long even arcs so as not to deflate the egg whites. Fold just until incorporate, there will still be white streaks in the batter. Gently transfer the mixture to the prepared souffle dish or casserole.
7. Bake until puffed and lightly browned, about 45 minutes. Serve at once.
No comments:
Post a Comment