This is an interesting take on a broccoli side.
Unfortunately, I over cooked mine just a bit. The top came out a little more browned than I would have liked.
The flavor was nice, but it needed seasoning. The recipe doesn’t call for any seasoning at all. I guess you are supposed to rely on the seasoning in your white sauce?
The white sauce is easy to make. I generally use two cups of milk and ¼ cup flour. Season with salt and pepper to taste. Bring to a boil while whisking until the mixture is thickened.
If I make this again, I think definitely salt and pepper are a must have addition.
The recipe is easy to put together. You definitely need an electric mixer for the egg whites.
It may be worth another try, but it is not going to be on the top ten list. . .
BROCCOLI SOUFFLE
6 Eggs, Separated
1 Cup White Sauce
2 Cups Broccoli Florets
4 Tablespoons Shredded Parmesan
Beat egg yolks and add to white sauce. Add broccoli and cheese. Beat egg whites until stiff. Fold into broccoli mixture. Place in a buttered baking dish. Bake in a 350 degree oven for 50 minutes.
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