Broccoli Souffle

I’ve always wanted to make a souffle, and since we had an abundance of broccoli in the fridge I thought I would surprise Melanie with a tasty French side dish. The recipe might be daunting, but it’s rather simple to follow.  I’ll warn you though, make sure you cut the broccoli very small and mix things well, it seems my souffle had some separation while it was baking.

{openx:11}

Ingredients

• 1/4 cup (50 m) butter
• 1/3 cup (75 mL) grated parmesan cheese
• 3 cups (750 mL) broccoli florets
• 1/3 cup (75 mL) all-purpose flour
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) cayenne pepper
• 1-1/2 cups (375 mL) milk
• 6 egg yolks
• 1 cup (250 mL) shredded Gruye cheese
• 1/4 tsp (1 mL) dry mustard
• 8 egg whites
• 1/4 tsp (1 mL) cream of tartar

Directions

Grease 8- x 3-3/4-inch (2.5 L) souffle dish with 1 tsp (5 mL) of the butter; sprinkle evenly with 2 tbsp (25 mL) of the Parmesan cheese. Set aside.

In saucepan of boiling salted water, cook broccoli until tender, about 5 minutes. Drain and chill in cold water. Drain and pat dry; finely chop.

Meanwhile, in saucepan, melt remaining butter over medium heat. Whisk in flour, salt and cayenne pepper; cook, whisking, for 2 minutes.

Gradually whisk in milk; cook, whisking, until thickened, about 4 minutes. Remove from heat. Whisk in egg yolks, shredded Gruye cheese, remaining Parmesan cheese and mustard. Transfer to large bowl; let cool for 10 minutes. Fold in broccoli.

In separate large bowl, beat egg whites with cream of tartar until stiff peaks form. Fold one-third into broccoli mixture; fold in remaining whites.

Scrape into prepared dish. Bake on baking sheet in 375°F (190°C) oven until puffed and golden, about 55 minutes. Serve immediately.

Related posts:

1. Leek, Pesto & Ricotta Pie
2. The World’s Best Lasagna
3. Pasta with Edamame and Bacon