Broccoli Souffle

INGREDIENTS

  • 2 lbs. washed, trimmed, and diced Broccoli
  • 3 tablespoons butter
  • 3 tablespoons four
  • Salt and pepper to taste
  • 1 cup milk
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 4 egg yolks, beaten
  • 4 egg whites, beaten until stiff

DIRECTIONS

Cook Broccoli in boiling salted water until tender; drain. Melt butter, add flour, salt and pepper; cook until bubbly. Add milk, stirring constantly until smooth and thick. Add nutmeg, lemon juice and Broccoli. Add hot mixture in small amounts to beaten egg yolks, stirring constantly. Heat to boiling point. Remove from heat; cool slightly. When Broccoli mixture is cool, fold in egg whites. Pour into buttered 1 1/2 quart casserole. Place in pan of hot water. Bake at 325F for 1 hour or until firm. Serve immediately.

Yield: 6 servings

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