BROCCOLI SOUFFLE WITH CHEESE SAUCE
- 10 oz package frozen chopped broccoli, thawed
- 3 tablespoons butter or margarine
- 3 tablespoons flour
- 1 cup milk
- 1 teaspoon salt
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon pepper
- 1/4 cup shelled sunflower seeds
- 1 tablespoon shelled sunflower seeds for topping (optional)
- 5 eggs, separated
- + butter or margerine
- + grated Parmesan cheese
- + Cheddar cheese sauce
Preheat oven to 375 degrees. Generously butter a 1 to 1 1/2 quart souffle or casserole dish. Sprinkle with Parmesan cheese, turning dish to coat bottom and sides. Set aside.
Drain the thawed broccoli in a colander, and press out any excess liquid with a spoon. Set aside
In a 2-qt pan over medium heat, melt the 3 tablespoons of butter (or margarine). Blend in the flour and cook, stirring, until bubbly. Gradually pour in the milk, and continue cooking and stirring until the sauce boils and thickens. Stir in salt, nutmeg, pepper and the 1/4 cup of sunflower seeds and broccoli. Remove from the heat.
Add the egg yolks, beating vigorously with a wooden spoon. Whisk egg whites until stiff moist peaks form. Carefully fold egg whites in the sauce.
Pour the mixture into prepared souffle dish. If desired, top with about 1 tablespoon sunflower seeds. Bake uncovered, in the preheated oven for about 30 minutes, or until a wooden pick inserted in the center comes out clean. While the souffle bakes, prepare the cheese sauce to serve at the table.
Serve the souffle immediately with CHEESE SAUCE <- click for recipe
NOTES : Option to use fresh broccoli, use 1 1/2 heads, 12-15 oz, trimmed and steamed for 5 minutes.
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