Broccoli souffle

Greek broccoli Soufflé
Our winter favourite!

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Broccoli soufflé

If you adore broccoli and can’t wait for wintertime to come round so you can enjoy it steaming hot as a simple salad with just some extra virgin olive oil, salt and lemon, then without doubt – if I know you well enough by now – you buy and boil waaay more than you’ll actually eat.

That’s actually …alright! This way, you’ll use the left over for a quick soufflé tomorrow.

It’s a super easy recipe, especially if the broccoli’s already boiled – preferably al dente. And let’s not forget that broccoli is considered the number 1 superfood, full of calcium, magnesium, phosphorus, Vitamins B3, B5, C, carotene and folic acid. It’s also an antioxidant and an exceptional source of fibres, a natural antibiotic and it rejuvenates the liver.

Now, if you hear the word ‘soufflé’ and freak out, let me explain that the only thing you’ll need, except boiled broccoli, is a light béchamel sauce. If you start panicking when you also hear the word ‘béchamel’, then let me tell you that béchamel is very easy and fast to make, definitely very twominutes! You’ll get a sore arm from beating the sauce, but…anyway…no big deal…

Two Minutes Angie Broccoli Soufflé

Get some of those cute mini ‘soufflé pots’ and brush the sides and bottom with a minimal amount of olive oil.

Distribute the lightly boiled broccoli equally in the pots (chop up the stems into small pieces and keep the ‘florets’ whole).

Pour the béchamel sauce over the top until the broccoli is completely covered.

Bake in the oven until there’s a golden brown crust.

Honestly! The End! That’s the whole recipe!

TWO MINUTES BECHAMEL SAUCE 

(DOESN’T GET EASIER THAN THIS!)

Ingredients for 6 small individual soufflé pots:
• ½ litre/16.907 fl. oz. milk
• 2 eggs, lightly beaten
• 3 Tablespoons butter
• 3 Tablespoons flour
• salt, white pepper
• 1 cup tasty grated cheese (San Michali from Syros, gruyere from Naxos, Pecorino from Amphilochia)
• a pinch of grated nutmeg (optional, and only if you like it)

Preparation:

Add the butter (cold), the milk, flour and nutmeg in a saucepan and stir continuously until the sauce sticks to the back side of a spoon without sliding off.

Remove the béchamel from the heat.

Add the grated cheese and stir. (This way, the sauce cools down so that you can safely add the eggs without worrying that they’ll cook).

Beat 2 eggs in a bowl with a pinch of salt.

Pour the eggs into the béchamel and keep stirring with a metal egg beater.

Add the white grated pepper and stir.

That’s it! Over!

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