BROCCOLI SOUFFLE
Steps:
- Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.
- Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350-degree oven for 45 minutes.
SIMPLE BROCCOLI SOUFFLE
Broccoli mixed with Cheddar cheese and CCottage Cheese, how can you go wrong ! This is an old family favorite that we use on Holidays!
Provided by NedsChef
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- mix all ingredients well. Pour into a greased 1 1/2 quart casserole dish.
- Bake in a 350 degree oven for one hour.
Nutrition Facts : Calories 244.9, Fat 15.7, SaturatedFat 9.8, Cholesterol 46.4, Sodium 684.1, Carbohydrate 10.3, Fiber 2.1, Sugar 1.6, Protein 16.8
LIME SOUFFLE
Simple, sublime, and virtually fat-free, this billowy souffle calls for just six ingredients.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Souffle
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Spray a 1-quart souffle dish with nonstick cooking spray and dust generously with granulated sugar. Place the souffle dish in the freezer to chill.
- Stir 1/4 cup of the superfine sugar with the lime juice in a small bowl until the sugar is dissolved. Set aside. Using very clean, dry beaters, beat the egg whites by hand or with an electric mixer until foamy. Gradually add the remaining 1/4 cup of superfine sugar and the salt while beating. Continue beating until the whites hold a soft peak. Gently fold in the lime juice mixture and the zest.
- Spoon the souffle mixture into the chilled souffle dish. Wipe the rim with your fingers or a damp cloth to ensure proper rising. Put the dish on a baking sheet and place in the oven immediately. Bake for 7 to 9 minutes, until the souffle is well risen and lightly browned on top. Serve and eat immediately.
BROCCOLI SOUFFLE
Passed down through the generations, this broccoli souffle recipe has become a holiday staple in our family. A savory taste with a crispy cheese topping makes it a sure win.
Provided by Heather
Categories Side Dish Vegetables Broccoli
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
- Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
- Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
- Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 6.4 g, Cholesterol 69.3 mg, Fat 20.1 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 4.5 g, Sodium 227.2 mg, Sugar 2.2 g
STEAMED BROCCOLI WITH LIME DRESSING
All it takes is a little lime and sesame oil to transform an everyday vegetable into a dish the whole family will love.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Prepare broccoli: Cut off and discard tough ends of stalks, leaving about 2 inches attached to the florets. Using a paring knife, cut broccoli lengthwise into pieces. With a sturdy vegetable peeler (or sharp knife), peel away the tough outer layer from the stalks. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add broccoli pieces in a single layer. Cover, and steam until tender, about 5 minutes.
- Meanwhile, in a large bowl, whisk together lime juice and sesame oil; season with salt.
- Add broccoli to dressing; toss lightly to coat. Serve immediately.
Nutrition Facts : Calories 54 g, Fat 1 g, Fiber 3 g, Protein 4 g
ROYAL BROCCOLI SOUFFLE
Talk about impressive! This side dish never fails to impress even the toughest of critics--my family. -Linda Evancoe-Coble, Leola, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Let egg whites stand at room temperature 30 minutes. Grease a 1-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Microwave broccoli and water, covered, on high until broccoli is tender, 2-3 minutes. Let stand for 5 minutes; drain. Pulse broccoli in a food processor until blended., In a small saucepan, melt butter over medium heat. Stir in flour and cayenne pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Transfer to a large bowl; stir in cheese, mustard, salt, pepper and broccoli. Whisk a small amount of hot mixture into egg yolk; return all to bowl, whisking constantly. Cool slightly., In another bowl, beat egg whites with cream of tartar until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites. Transfer to prepared dish. Bake until top is puffed and center appears set, 30-35 minutes. Serve immediately.
Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 318mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
SHAVED BROCCOLI STALK SALAD WITH LIME & COTIJA
While waiting for a main course to finish cooking, you can make this simple salad with the remnants of a bunch of broccoli. Or, you can integrate the shaved broccoli, which is sweet, mild, and tender, into other lettuce-based salads, or julienne the strips for cabbage slaws.
Provided by Tara Duggan
Yield Serves 2
Number Of Ingredients 5
Steps:
- Place the broccoli batons flat on a cutting board, then use a sharp vegetable peeler to shave the broccoli into paper-thin strips.
- Place the shaved broccoli and leaves in a medium bowl and toss with the olive oil, lime juice, and salt and pepper to taste. Gently fold in the cheese and serve immediately.
BROCCOLI SOUFFLE
Provided by Bryan Miller
Categories dinner, main course
Time 35m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
- Slice broccoli stalks into 3 or 4 pieces, lengthwise, to speed cooking. Boil in lightly salted water until soft. Drain well.
- Place broccoli in food processor or blender with ricotta. Puree briefly. Add nutmeg, salt, black pepper and cayenne pepper. Puree thoroughly. You should have about 3 cups. Transfer to bowl.
- Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
- Place souffle dishes on baking sheet and fill to rim. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.
BROCCOLI SOUFFLE
"This golden-crowned souffle puffs up elegantly into an airy treat," assures Clem Hood of North Battleford, Saskatchewan. "Guests will delight in its fluffy texture and luscious taste. It's a great way to dress up everyday broccoli."
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, cook and stir broccoli and butter until the butter is melted. Set 2 tablespoons broccoli aside for topping. Add flour and salt to the remaining broccoli; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese, stirring until cheese is melted. , In a large bowl, beat egg yolks until thickened and lemon-colored, about 5 minutes. Add broccoli mixture and set aside. In a small bowl, beat egg whites until stiff peaks form; fold into broccoli mixture. , Pour into an ungreased 1-1/2-qt. deep round baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with the reserved broccoli. Bake 10 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts :
BROCCOLI SOUFFLE WITH MAYONNAISE
This rich, cheesy souffle is great as a side dish and totally works for getting the kids to eat broccoli!
Provided by Michellelauren
Categories Side Dish Vegetables Broccoli
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Beat Cheddar cheese, mayonnaise, and eggs together in a bowl. Add soup and mix. Stir in broccoli. Pour into a baking dish and let stand 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 30 minutes. Add onions and almonds to the top of the souffle and return it to the oven. Continue baking until golden on top, about 15 minutes more.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 17.7 g, Cholesterol 60 mg, Fat 43 g, Fiber 3 g, Protein 9.8 g, SaturatedFat 9.9 g, Sodium 593.7 mg, Sugar 2.1 g
BROCCOLI SALAD WITH PEANUTS AND TAHINI-LIME DRESSING
Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad. While many broccoli slaws are made with mayonnaise-based dressings, this one is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat. (Garnish the slaw with fresh Thai basil, if you like.) Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. A food processor or Mandoline makes quick work of the stems, but with a little bit of patience, a good knife does the trick, too. Finally, this salad is best the day it's made, though its components can be prepared in advance to save time.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
- Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
- In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
- Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)
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