BROCCOLI & GOAT CHEESE SOUFFLE
Make and share this Broccoli & Goat Cheese Souffle recipe from Food.com.
Provided by Queen Dana
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
- Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
- Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
- eat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.
- Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately.
Nutrition Facts : Calories 213, Fat 13.2, SaturatedFat 4.1, Cholesterol 150.9, Sodium 998.9, Carbohydrate 11.9, Fiber 2.2, Sugar 4.8, Protein 13
BROCCOLI CHEESE SOUFFLé
This recipe is from my mom's fabulous collection. Without fail, I serve it every holiday and the dish gets emptied every time. It's a clever way to get kids to eat broccoli. -Marilyn Rockwell, Lynden, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Separate the eggs. Let yolks and whites stand at room temperature for up to 30 minutes. Grease a 2-1/2-qt. souffle dish and dust with bread crumbs; set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil cook and stir for 2 minutes or until thickened. Stir in broccoli and onion. Remove from the heat; stir in egg yolks until combined. Cool slightly. Stir in mayonnaise., In a bowl, beat egg whites until stiff peaks form. Stir a fourth of the egg whites into the broccoli mixture. Fold in remaining whites. Transfer to prepared souffle dish. Sprinkle with cheese if desired., Bake at 325° for 38-42 minutes or until top is golden brown, a toothpick inserted near the side comes out clean and a thermometer reads 160°. Serve immediately.
Nutrition Facts :
BROCCOLI WITH GOAT CHEESE SAUCE
Categories Cheese Egg Vegetable Appetizer Side Vegetarian Quick & Easy Winter Boil Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course or side-dish servings
Number Of Ingredients 11
Steps:
- Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes. Peel eggs and halve. Remove yolks and reserve. (Reserve whites for another use.)
- Toast cumin, cayenne, salt, and turmeric in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, about 1 minute. Transfer spices to a blender along with yolks, goat cheese, oil, water, and citrus juices and blend until smooth. Season sauce with salt and additional lemon juice.
- Trim broccoli and peel stems, keeping them attached. Cut broccoli lengthwise into large pieces, then cook in a 6- to 8-quart pot of boiling salted water until just tender, about 5 minutes.
- Drain broccoli in a colander and serve hot or at room temperature with sauce.
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- Preheat oven to 375 degrees F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart souffle dish) with cooking spray and place them on a baking sheet.
- Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
- Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
- Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or souffle dish.
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- Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
- Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
- Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
- Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.
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