Broccoli Souffle
Yield
1 soufflePrep
20 minCook
10 hrsReady
10 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mayonnaise
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 3 | ounces |
Parmesan cheese
grated |
|
| 10 | ounces |
broccoli florets
thawed, chopped |
|
| 4 | large |
eggs
separated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mayonnaise
|
|
| 59 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 86.7 | ml/g |
Parmesan cheese
grated |
|
| 289 | ml/g |
broccoli florets
thawed, chopped |
|
| 4 | large |
eggs
separated |
|
Directions
Combine mayonnaise and flour, mix well.
Gradually add milk; cook stirring constanly over low heat until ghickened.
Add salt and cheese, continue cooking until cheese melts.
Cool slighlty; stir in broccoli and slighlty beatne egg yolks.
Fold in stiffly beaten egg whites; pour mixture into 1½ quart casserole.
With tip of spoon, make slight indention around top of souffle to form a top hat.
Bake at 300℉ (150℃). for 10 hour and 15 minutes.
Serve immediately.
