| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Milk |
| 2 | c | Cooked broccoli |
| 2 | tb | Chopped onion |
| 3 | tb | Butter |
| 3 | tb | Flour |
| 3 | tb | Grated parmesan |
| Salt; pepper and nutmeg | ||
| 4 | Eggs |
INSTRUCTIONS
Pre heat oven to 375. Butter a souffle mold 1.Process broccoli with the milk , salt and pepper to a cream. 2. Melt butter in a saucepan and add very finely chopped onion and cook until translucent. 3.Add flour and stir 1 minute. 4. Add the broccoli ,stirring vigorously until thick. Let cool a little and then stir in the cheese and nutmeg( just a pinch) 5. Add egg yolks one at a time and stir until well combined. 6.Beat egg whites until they form soft peaks and fold rhem into the broccoli. 7. Pour mixture into the prepared mold and bake 30 minutes 8. Turn down heat to 300 and bake another 10 to 15 minutes Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Nov 12, 1997
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