BROCCOLI SOUFFLE WITH CHEESE SAUCE ...a nice broccoli recipe ! Try it !
- Grated Parmesan cheese
- 1 pkg. (10 oz.) frozen chopped broccoli, thawed
- 3 tbsp. each butter & all-purpose flour
- 1 c. milk
- 1 tsp. salt
- 1/4 tsp. grated nutmeg
- 1/8 tsp. pepper
- 1/4 c. shelled sunflower seeds
- 5 eggs, separated
- About 1 tbsp. shelled sunflower seeds (opt.)
Preheat oven to 375 degrees. Generously butter a 1 to 1 1/2 quart souffle dish or casserole. Sprinkle with Parmesan cheese, turning dish to coat bottom and sides; set aside. Drain broccoli in colander and press out any excess liquid with a spoon; set aside.
In a 2 quart pan over medium heat, melt the 3 tablespoons butter.
Blend in flour and cook, stirring, until bubbly. Gradually pour in milk nd continue cooking and stirring until sauce boils and thickens.
Stir in salt, nutmeg, pepper and the 1/4 cup sunflower seeds and broccoli; remove from heat. Add egg yolks, beating vigorously with a wooden spoon. Whip egg whites until stiff, moist peaks form; carefully fold egg whites into sauce. Pour mixture into prepared souffle dish. If desired, top with about 1 tablespoon sunflower seeds. Bake uncovered at 375 degrees for about 30 minutes or until a wooden pick inserted in center comes out clean. While souffle bakes, prepared sauce to serve at the table. The broccoli recipe of souffle is ready to serve.... immediately. Nice taste !
CHEDDAR CHEESE SAUCE:
In small pan over medium heat, melt 2 tablespoons butter. Blend in 2 tablespoons all-purpose flour and cook, stirring, until bubbly. Gradually pour in 1 cup milk and continue cooking and stirring until sauce boils and thickens. Add:
- 1/2 tsp. each dry mustard & salt
- A dash of ground red pepper (cayenne)
- 1 1/4 c. (about 5 oz.) shredded cheddar cheese