2 medium broccoli florets
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
salt and black pepper to taste
6 lightly beaten eggs with a fork
1/2 cup grated Parmesan cheese
To garnish: 3 carrots, 300g split peas
2 medium broccoli florets
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
salt and black pepper to taste
6 lightly beaten eggs with a fork
1/2 cup grated Parmesan cheese
To garnish: 3 carrots, 300g split peas
Place the broccoli in a pot
Cover with water
Let it simmer for 15 minutes
Drain well
Prepare a white sauce: melt butter, add flour and whisk well
Gradually add milk, whisking constantly
Cook, whisking until it starts to thicken and come to a boil
Mix in the broccoli and sauce
Add eggs and cheese, season with salt and pepper
Place the mixture into an unbaked pie crust and fill a hot water bath
Bake in a moderate oven (375°F) for about 1 hour or until set
Let cool for 7-8 minutes and turn onto a serving plate
If desired, garnish with cooked carrot strips and split peas
Serves 8
To make ahead for your buffet, you'll need to prepare 3 puddings.
