| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cklive17, Pdate |
1 |
servings |
INGREDIENTS
| 2 |
pk |
Frozen chopped broccoli; (10-ounce) |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 2 |
c |
Milk |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Grated nutmeg |
| 6 |
|
Egg yolks beaten |
| 1/4 |
ts |
Cream of tartar |
| 8 |
|
Egg whites beaten stiff |
INSTRUCTIONS
Preheat oven to 350 degrees. Cook chopped broccoli then set aside.
Melt butter in saucepan, stir in flour and cook over high heat for 2
minutes. Remove from heat. Add milk, whisk vigorously. Return to
heat, stirring until thick and smooth, continue to stir while adding
cheese and spices. Remove from heat and add beaten egg yolks little
by little -- do not boil or mixture will curdle. Add drained broccoli
and set the mixture aside. Beat the cream of tartar with the egg
whites with until they are stiff. Fold in 1/3 of the whites to the
broccoli mixture. Fold in the remaining egg whites.
Pour mixture into an 8 cup buttered souffle dish and bake in the
preheated 350 degree oven for 45 minutes.
Converted by MC_Buster.
Per serving: 1006 Calories (kcal); 75g Total Fat; (66% calories from
fat); 36g Protein; 49g Carbohydrate; 222mg Cholesterol; 2519mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 13 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW # CL9312
Converted by MM_Buster v2.0n.
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