Ingredients and Weight:
- 1 large head of broccoli, chopped (about 1 pound)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 2 large eggs, separated
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preparation Time:
30 minutes
Cooking Time:
35-45 minutes
Difficulty Level:
3
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease and flour a 9-inch baking dish.
- In a large pot, steam the broccoli until tender, about 5-7 minutes. Drain well and coarsely chop.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
- Remove from heat and stir in the egg yolks, Parmesan cheese, salt, and pepper.
- In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the broccoli mixture.
- Pour the batter into the prepared baking dish and bake for 35-45 minutes, or until golden brown and set.
Nutritional Information:
- Calories: 190 per serving
- Fat: 12g
- Protein: 15g
- Carbohydrates: 17g
Dish Characteristics:
- Light and fluffy
- Rich and creamy
- Broccoli-flavored
- Golden brown
User Comments:
- "This soufflé was delicious! The broccoli flavor was perfect, and it was so light and airy."
- "I made this for my family and they loved it. It's a great way to get your kids to eat their vegetables."
- "This dish is perfect for a special occasion. It's elegant and delicious."
Special Precautions and Tips:
- To ensure the soufflé rises properly, make sure the egg whites are beaten until stiff peaks form.
- Do not overmix the batter after adding the egg whites.
- For a vegetarian version, omit the Parmesan cheese.
- Serve the soufflé immediately after baking to prevent it from deflating.
