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.
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