1 large bunch of broccoli
3 tablespoons of finely chopped onion
4 1/2 tablespoons of butter or margarine
9 tablespoons of all-purpose flour
1 cup of milk
1 teaspoon of salt
a pinch of black pepper
1 1/2 cups of grated Gouda or Italian cheese, coarsely ground
6 eggs, separated
1 large bunch of broccoli
3 tablespoons of finely chopped onion
4 1/2 tablespoons of butter or margarine
9 tablespoons of all-purpose flour
1 cup of milk
1 teaspoon of salt
a pinch of black pepper
1 1/2 cups of grated Gouda or Italian cheese, coarsely ground
6 eggs, separated
Clean and wash the broccoli florets, using the leaves, flowers, and tender stems. Reserve
Place them in boiling water for about 5 minutes, until they're well green and crunchy
Drain and reserve
Pulse the broccoli in a food processor or finely chop it by hand
Set aside
In a large skillet, lightly fry the onion in butter
Add the flour and mix until it forms a thick paste
Gradually add the milk, whisking until smooth
Add the salt, black pepper, and grated cheese
Mix well
Gently fold in the egg yolks that have cooled slightly. Reserve
Cautiously add the beaten egg whites to the mixture, but don't overmix
Fold in the reserved broccoli and mix gently
Pour into buttered molds, leaving about 1 inch at the top
Bake in a moderate oven (180°C) for about 30 minutes or until a toothpick inserted comes out clean
For freezing: let the molds cool, then carefully remove and place in an airtight container
Store in the freezer
To reheat, arrange the frozen puddings in an airtight container without overlapping, cover with plastic wrap, and refrigerate overnight
Reheat in a moderate oven (180°C) until warm
Serve alongside roast turkey, yielding 36 pudding molds.
