BROCCOLI CUSTARD
If you normally toss the stalks of your broccoli, this recipe is for you. It provides a great presentation and helps reduce your waste and grocery bill.
Provided by Pat Dollar
Categories Side Dish Vegetables Broccoli
Time 1h16m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Separate florets from broccoli stalks. Remove the outer layer of the broccoli stalks using a vegetable peeler or sharp knife, leaving the soft interior of the stalk.
- Bring a 1-quart saucepan of salted water to a boil. Cook florets in the boiling water until tender, about 6 minutes. Transfer florets to a bowl of ice water, reserving the boiled water in the saucepan; drain and place florets in a bowl, reserving the ice water.
- Place the broccoli stalks in the reserved boiled water in the saucepan and cook over medium heat until tender, about 10 minutes. Transfer stalks to the reserved ice water; drain.
- Place broccoli stalks and about 2/3 of the florets in a food processor; process until smooth.
- Beat heavy cream, eggs, egg yolk, pepper, and salt together in a bowl until smooth; add to food processor with broccoli mixture and process until well combined.
- Melt 1 tablespoon butter in a saucepan over medium heat; pour into six 4-ounce ramekins and spread butter around until evenly coated.
- Place ramekins in a baking dish. Pour broccoli mixture into each ramekin. Fill baking dish with hot water until it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of parchment paper.
- Bake in the preheated oven until custard is set, about 30 minutes.
- Melt 1 1/2 tablespoons butter in a skillet over medium heat; cook and stir shallots until fragrant, about 1 minute. Add vegetable broth; cook and stir until sauce is slightly reduced, 2 to 3 minutes more.
- Melt remaining 1 1/2 teaspoons butter in a separate skillet over medium heat; cook and stir remaining broccoli florets until lightly browned, 2 to 3 minutes.
- Place a plate over each ramekin and flip; remove ramekin to release custard onto plate, using a knife if needed. Spoon shallot sauce over each custard and top with florets.
Nutrition Facts : Calories 298.4 calories, Carbohydrate 17 g, Cholesterol 165.7 mg, Fat 23.6 g, Fiber 5.1 g, Protein 9.2 g, SaturatedFat 13.6 g, Sodium 221.1 mg, Sugar 4.1 g
BROCCOLI CUSTARD
I use this quick and easy side dish to serve to those people who claim to not like vegetables...especially broccoli. This recipe works just as well with cauliflower, kale, zucchini, even fennel and onions.
Provided by Geema
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- steam or boil broccoli until tender, yet crispy.
- Drain and then dry broccoli with paper towels.
- Coarsely chop and place in a buttered 1 1/2 quart baking dish.
- Scatter cheese on top of broccoli.
- Mix the eggs, milk, butter, and seasonings together in a medium bowl.
- Pour custard over broccoli and cheese, and bake in a preheated 350 degree oven for 35 minutes.
Nutrition Facts : Calories 304.4, Fat 20.6, SaturatedFat 11.8, Cholesterol 192.4, Sodium 238.1, Carbohydrate 13.5, Fiber 3, Sugar 2.4, Protein 18.2
BROCCOLI CHEESE CUSTARD
Steps:
- * Cook broccoli in a small amount of boiling salted water until barely tender. Drain and put in a buttered shallow baking dish. * Beat eggs with milk, stir in cheese, salt and pepper. * Pour mixture over broccoli. Set baking dish in a pan with about an inch of hot water. * Bake at 350° for 25 to 30 minutes, or until firm. * Sprinkle with paprika.
CHICKEN BROCCOLI LASAGNA
Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.-Lisa Reilly, Kingston, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth; bring to a boil. Boil and stir for 2 minutes. Whisk half into eggs; return all to pan. Cook and stir over low heat for about 1 minute or until mixture reaches at least 160°. Remove from heat; add 1/2 cup Parmesan, 1/2 teaspoon salt, nutmeg and cayenne. Set aside. , In a large skillet, saute onion and garlic in remaining butter until tender. Add the chicken, broccoli, carrot, parsley, pepper and remaining salt; cook for 3 minutes. Spread 1/2 cup of the Parmesan custard mixture into an ungreased 13x9-in. baking dish. , Layer with a third of the noodles, half of the chicken mixture, 1/2 cup Parmesan custard, a third of the mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers. Top with remaining noodles, mozzarella and Parmesan custard. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts :
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