Broccoli Timbales

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 lb fresh broccoli florets
• 2 shallots, minced
• 2 tablespoons butter
• 1/2 cup heavy whipping cream
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons fresh squeezed lemon juice
• 1/4 shredded parmesan cheese or 1/4 asiago cheese
• 6 eggs

Recipe

• 1 preheat oven to 325*.
• 2 in large kettle or dutch oven, bring 3 quarts water to a boil, add broccoli.
• 3 return to a boil, until tender, 3-5 minutes.
• 4 drain and immediately plunge in icy water to halt cooking,until cold, then drain well.
• 5 reserve 8 small florets for garnish.
• 6 in small skillet, melt butter over medium heat.
• 7 saute shallots until transparent, around 5 minutes, cool slightly.
• 8 in food processor bowl, puree broccoli and shallot and butter mixture.
• 9 add remaining ingredients and process until smooth and creamy.
• 10 can refrigerate this mixture until you are ready to bake.
• 11 butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.
• 12 divide pureed mixture evenly among ramekins.
• 13 arrange ramekins in 9 x 13 baking pan, filling pan with boiling water to reach halfway up ramekins.
• 14 cover loosely with foil.
• 15 bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.
• 16 to serve, run knife around edge of cups, invert on dinner plate.
• 17 garnish each with a cooked broccoli floret.