3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
3 cups of milk
1/2 teaspoon of paprika
salt and black pepper to taste
8 beaten eggs
2 cups of cooked and chopped broccoli
1/2 cup of grated Parmesan cheese
3 cups of buttermilk or sour cream
1 tablespoon of finely chopped green onion
salt to taste
1 tablespoon of chopped fresh dill or chives
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
3 cups of milk
1/2 teaspoon of paprika
salt and black pepper to taste
8 beaten eggs
2 cups of cooked and chopped broccoli
1/2 cup of grated Parmesan cheese
3 cups of buttermilk or sour cream
1 tablespoon of finely chopped green onion
salt to taste
1 tablespoon of chopped fresh dill or chives
Melt the butter or margarine in a saucepan
Mix in the all-purpose flour and cook for 1 minute
Gradually add the milk, whisking constantly, until slightly thickened
Season with paprika, salt, and black pepper
Mix a little of the warm custard into the eggs, then pour everything back into the saucepan
Cook for 1 minute and remove from heat
Add the broccoli and cheese, stirring well
Pour the mixture into a greased ring mold or small baking dish
Place the dish in a hot water bath and bake at moderate temperature (170°F) for 45 minutes, or until cooked through and firm
Unmold onto a warm plate
Combine the buttermilk or sour cream with the green onion and salt in a saucepan
Heat over low heat, whisking constantly
Place the sauce in the center of the broccoli ring and garnish with fresh dill or chives
Serve 8-10 portions.
