| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
4qr |
1 |
Servings |
INGREDIENTS
| 1 |
|
Head broccoli, trimmed into |
|
|
flowerets |
| 2 |
T |
Butter |
| 2 |
T |
Grated parmesan |
| 200 |
g |
Ricotta |
| 4 |
|
Eggs |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Milk or cream |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Cook broccoli either by steaming or in the microwave until just
tender. If flowerets are large, cut into smaller pieces and set aside
in a bowl to cool. Generously butter a six-cup souffle dish and line
the bottom with Glad Bake if you want to unmould the gratin. Pre-heat
the oven to 180deg.C. Place remaining ingredients in a food processor
and process until well mixed. Pour over broccoli and mix together
gently to prevent broccoli breaking up. Spoon mixture into prepared
souffle dish and place the dish in a baking tray. Pour boiling water
into tray until if comes halfway up the sides of the souffle dish.
Bake in the oven for about 30 minutes, or until the mixture has set
and is light golden on top. Converted by MC_Buster. Per serving: 636
Calories (kcal); 43g Total Fat; (56% calories from fat); 40g Protein;
34g Carbohydrate; 810mg Cholesterol; 620mg Sodium Food Exchanges: 0
Grain(Starch); 3 Lean Meat; 6 Vegetable; 0 Fruit; 6 Converted by
MM_Buster v2.0n.
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