1 bunch of broccoli, cleaned (leaves and stalks)
3 tablespoons of butter
1 chopped onion
3 cloves of garlic, minced
2 eggs
1/4 cup (ch) of milk
1 tablespoon of cornstarch
Salt and pepper to taste
1 pinch of nutmeg
1 can of heavy cream
1/2 cup (ch) of grated Parmesan cheese
2 egg whites, beaten until frothy
Accessories: Refrigerator at high temperature, suitable for soufflé, greased with butter
1 bunch of broccoli, cleaned (leaves and stalks)
3 tablespoons of butter
1 chopped onion
3 cloves of garlic, minced
2 eggs
1/4 cup (ch) of milk
1 tablespoon of cornstarch
Salt and pepper to taste
1 pinch of nutmeg
1 can of heavy cream
1/2 cup (ch) of grated Parmesan cheese
2 egg whites, beaten until frothy
Accessories: Refrigerator at high temperature, suitable for soufflé, greased with butter
1 Preheat the oven to 180°C
Cook the broccoli in steam until tender
Chop coarsely and reserve
In a pan, melt the butter
Sauté the onion and garlic
Add the broccoli and sauté further. Reserve
2 In a blender, beat the eggs, milk, and cornstarch
Cook over low heat, stirring constantly until thickened
Let it cool slightly
3 Mix in the broccoli, season with salt and nutmeg
Add the heavy cream, Parmesan cheese, and beaten egg whites
4 Place in a soufflé dish greased with butter and bake for 30 minutes
Serve immediately.
