| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 1 |
|
Head broccoli; trimmed into |
|
|
; flowerets |
| 2 |
tb |
Butter |
| 2 |
tb |
Grated parmesan |
| 200 |
g |
Ricotta |
| 4 |
|
Eggs |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Milk or cream |
INSTRUCTIONS
1. 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.
2. Place remaining ingredients in a food processor and process until well
mixed. Pour over broccoli and mix together gently to prevent broccoli
breaking up.
3. 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 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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