Cauliflower and Broccoli Souflettes
Cauliflower And Broccoli Souflettes is an moderately easy dinner. Made with 2 c. cauliflower, 2 c. broccoli, 4 tbsp. margarine, 1/2 c. brown rice flour and 2 c. milk, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Break the cauliflower and broccoli into small flowerets and steam until tender, 7 to 10 minutes.
Melt margarine; remove from heat.
Gradually add flour.
Stir to make a roux and add milk gradually, blending well until smooth.
Return pan to heat and stir until sauce thickens and comes to a boil.
Cool a little and add egg yolk and cheese.
Stir well and add nutmeg.
Whip the egg white until stiff and fold carefully into sauce.
Place vegetables into 6 small greased ramekin dishes and season.
Divide the sauce evenly between dishes and bake immediately in preheated 375Β° oven for 35 minutes until puffed and golden.
Serve at once.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment