Broccoli puff

Yield: 6 Servings

Measure Ingredient
1 pack Frozen broccoli,choped(10oz)
¼ cup Butter or margarine
¼ cup All-purpose flour
¼ teaspoon Salt
⅛ teaspoon Ground pepper
¾ cup Milk
¼ cup Dry white wine
1 teaspoon Instant minced onion
1 teaspoon Salt
3 Eggs,separated
¼ teaspoon Cream of tartar

Cook broccoli as directed on package; drain. Heat oven to 350'. Butter 1-quart souffle dish. Melt butter over low heat. Stir in flour, ¼ teaspoon salt and the pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in milk and wine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in onion and 1 teaspoon salt. Beat egg whites and cream of tartar in large mixer bowl until stiff, about 5 minutes. Beat egg yolks in small mixer bowl until thick and lemon colored, about 4 minutes. Stir egg yolks into sauce mixture.

Stir in broccoli.

Stir in ¼ of the egg whites into the sauce mixture; gently fold into remaining egg whites. Carefully pour into souffle dish. Set dish in pan of water (1 inch deep).

Bake until puffed and golden and knife inserted halfway between edge and center comes out clean, about 60 minutes. Serve immediately.

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