BROCCOLI TIMBALES WITH LEMON SAUCE
A unique and special presentation for broccoli, these timbales are real crowd-pleasers. -Kristin Arnett, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper., Divide broccoli mixture among six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 25-30 minutes. , For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside., Carefully run a knife around the edge of each custard cup to loosen. Invert onto individual serving plates. Spoon sauce around each timbale; if desired, garnish with dill sprigs.
Nutrition Facts : Calories 434 calories, Fat 42g fat (25g saturated fat), Cholesterol 337mg cholesterol, Sodium 577mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
WARM MILLET & BROCCOLI RECIPE - (4.5/5)
Provided by Mom_s
Number Of Ingredients 9
Steps:
- Place a heavy-bottomed saucepan with a lid over high heat. Place 1 cup of millet into the pot and stir constantly for 2-3 minutes until it smells deliciously toasty and cashew-like. Be sure the millet doesn't brown. Carefully add 2 cups boiling water and ½ teaspoon salt. Return to a boil, then reduce the heat and cover the pot. Simmer until all the liquid has been absorbed, 20-25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork. Set aside. To cook the broccoli, bring a large saucepan of water to the boil and add a couple big pinches of sea salt. Add the broccoli and cook for about 30 seconds - just long enough for the color to change to bright green. Quickly drain and run under cold water for 20 seconds to stop it cooking further. In a food processor, combine ¾ cup walnuts, parsley, olive oil, lemon juice, Parmesan, garlic, and a big pinch of sea salt. Process until well combined. Taste and adjust salt or lemon juice as you desire. Toss the millet with cooked broccoli and ¾ of the pesto. Taste and add more pesto if you think it needs it. Top with remaining walnuts. Optional toppings: - sliced avocado - crumbled feta - lightly toasted karengo fronds, dulse, or bite size pieces of Nori
BROCCOLI RABE TIMBALE
A timbale is a savory custard, gently baked in a water bath and unmolded before serving. You can use either broccoli rabe or baby broccoli for this one; the rabe has a stronger flavor, with a bitter edge. Bake this in individual ramekins or in a 1- or 1 1/2 -quart soufflé dish or ring mold and serve with a marinara sauce.
Provided by Martha Rose Shulman
Categories appetizer, main course, side dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the vegetables: Trim away bottoms of stems from broccoli rabe or baby broccoli, then remove greens and florets, keeping them separate from the stems. If stems are thicker than 1/2 inch, cut in half lengthwise.
- Bring a medium pot of water to a boil, salt generously and add stems. Blanch for 2 minutes, then add florets and leaves. Continue to blanch for another 3 minutes. Using a skimmer or a spider, transfer all the broccoli rabe or baby broccoli to a bowl of cold water, then drain. (If using broccoli rabe, take handfuls of the greens and squeeze out excess water.) Place on kitchen towels and allow to drain for a few more minutes, then chop fine.
- Heat olive oil over medium heat in a medium-size skillet. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add thyme and chopped vegetables. Stir over medium heat for about 1 minute, season to taste with salt and pepper, and remove from the heat.
- Make the timbale: Heat oven to 325 degrees. Generously butter a 1- or 1 1/2-quart soufflé dish or ring mold, or six 1/2-cup ramekins. Set dish (or ramekins) in a baking pan.
- Beat eggs in a large bowl. Add salt. Bring milk to a bare simmer: You should see bubbles at the sides of the pan, but the surface of the milk should not break. Remove from heat and whisk into eggs. Stir in bread crumbs, cheeses and vegetable filling. Scrape into large soufflé dish or ladle into smaller ramekins.
- Carefully pour enough hot water into baking pan to measure about 1 inch up the sides of the baking dish(es). Place pan in oven. Bake a large timbale for 40 to 45 minutes, small ramekins for 30 minutes, until just set. Turn off oven and prop oven door open. Let dish(es) sit in oven, leaving large timbale for 30 minutes to an hour, or small ramekins for 20 minutes. Remove from oven. To unmold, run a knife around the edge of the soufflé dish or ramekins and reverse onto a plate or a platter. Serve warm or room temperature, surrounded with marinara sauce.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 462 milligrams, Sugar 3 grams, TransFat 0 grams
BROCCOLI TIMBALES
A different veggie side dish from our local grocery store. They are actually mini crustless broccoli quiches and therefore low carb.
Provided by MNLisaB
Categories Vegetable
Time 55m
Yield 8 mini quiches
Number Of Ingredients 9
Steps:
- Preheat oven to 325*.
- In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli.
- Return to a boil, until tender, 3-5 minutes.
- Drain and immediately plunge in icy water to halt cooking,until cold, then drain well.
- Reserve 8 small florets for garnish.
- In small skillet, melt butter over medium heat.
- Saute shallots until transparent, around 5 minutes, cool slightly.
- In food processor bowl, puree broccoli and shallot and butter mixture.
- Add remaining ingredients and process until smooth and creamy.
- Can refrigerate this mixture until you are ready to bake.
- Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.
- Divide pureed mixture evenly among ramekins.
- Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins.
- Cover loosely with foil.
- Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.
- To serve, run knife around edge of cups, invert on dinner plate.
- Garnish each with a cooked broccoli floret.
BROCCOLI TIMBALES WITH LEMON SAUCE
A unique and special presentation for broccoli, these timbales are real crowd-pleasers. --Kristin Arnett
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender or food processor. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and Parmesan cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Spoon 1 cup broccoli mixture into six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
- For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside.
- Carefully run a knife around the edge of each custard cup to loosen. Arrange on individual serving plates top side up. Spoon sauce around each timbale and garnish with dill sprigs if desired.
Nutrition Facts : Calories 486 calories, Carbohydrate 8.6 g, Cholesterol 335 mg, Fat 46.9 g, Fiber 1.7 g, Protein 10.5 g, SaturatedFat 27.9 g, Sodium 428.2 mg, Sugar 1.5 g
BROCCOLI TIMBALES WITH LEMON SAUCE
A unique and special presentation for broccoli, these timbales are real crowd-pleasers. --Kristin Arnett
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender or food processor. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and Parmesan cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Spoon 1 cup broccoli mixture into six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
- For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside.
- Carefully run a knife around the edge of each custard cup to loosen. Arrange on individual serving plates top side up. Spoon sauce around each timbale and garnish with dill sprigs if desired.
Nutrition Facts : Calories 486 calories, Carbohydrate 8.6 g, Cholesterol 335 mg, Fat 46.9 g, Fiber 1.7 g, Protein 10.5 g, SaturatedFat 27.9 g, Sodium 428.2 mg, Sugar 1.5 g
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