'1 bunch of broccoli'
Tempered water with salt
'2 tablespoons of natural yogurt'
'1 large egg white'
Sodium and white pepper to taste
'1 nutmeg seed'
'1/2 tablespoon of lemon juice'
For the sauce:
125g fresh mushrooms
'1 small green onion'
20g butter or margarine
'2 tablespoons of dry vermouth'
'1/2 cup of freshly brewed milk or cream'
'4 tablespoons of cooking liquid from the broccoli, or chicken broth'
Sodium, white pepper, and lemon juice to taste
'1 bunch of broccoli'
Tempered water with salt
'2 tablespoons of natural yogurt'
'1 large egg white'
Sodium and white pepper to taste
'1 nutmeg seed'
'1/2 tablespoon of lemon juice'
For the sauce:
125g fresh mushrooms
'1 small green onion'
20g butter or margarine
'2 tablespoons of dry vermouth'
'1/2 cup of freshly brewed milk or cream'
'4 tablespoons of cooking liquid from the broccoli, or chicken broth'
Sodium, white pepper, and lemon juice to taste
Clean the broccoli, leaving about 3 inches of stem
Cook in salted water for about 15 minutes
Drain well and blend in a blender
Add yogurt and egg white
Season with remaining ingredients
Grease individual molds
Pour and smooth the surface
Bake in a moderate oven (180°C) for 35 to 40 minutes, or until firm
While baking, prepare the mushroom sauce: cut off the ends of the mushrooms
Wash and chop into small pieces
Finely chop the green onion
Fry the mushrooms and onion in butter
Add vermouth, cream, and cooking liquid
Simmer over low heat for 15 to 20 minutes
Blend until smooth
Season with remaining ingredients
Dismount the flans onto individual plates immediately after baking and serve with this sauce
Serves 4.
