Best German Broccoli Souffle Recipes

DECADENT BROCCOLI SOUFFLE

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside., Cut broccoli into florets; peel and chop stems. Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., In a large saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1-1/2 cups cheese and mustard; stir until cheese is melted., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Stir in broccoli. Allow to cool slightly., In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs., Bake at 350° for 35-40 minutes or until the top is puffed and center appears set. Let stand for 15 minutes before serving.

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
• Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
• Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
• Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

PENNSYLVANIA GERMAN -STYLE BROCCOLI

Steps:

• In a medium skillet,cook the bacon over medium heat until crisp,about 10 minutes.Drain the bacon on paper towels,crumble and set aside.Pour off all but 3 tablespoons of bacon fat from the pan,set the pan aside.
• Meanwhile,cut the broccoli into bite-size pieces.steam the broccoli pieces until tey are crisp tender,about 8 minutes.
• Meanwhile,coarsely chop the scallions and bell pepper and place them in a serving bowl
• Add the cooked broccoli to the serving bowl.
• Warm the bacon fatin the skillet over medium heat.Add the vinegar,mustard,sugar,salt and black pepper.Cook,stirring constantly to scrape up the pan drippings.Remove from the heat and stir in the oil.Pour the hot dressing over the vegetables and toss to combine.
• Sprinkle the crumbled bacon over the broccoli and serve

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.
• Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350-degree oven for 45 minutes.

BROCCOLI SOUFFLE

Steps:

• Cut broccoli into very small florets, leaving very little stem, and place florets and water in a microwavable bowl.
• Microwave on high for 3 minutes.
• Remove from microwave, add margarine, sprinkle flour over broccoli and toss.
• In a large bowl, with beaten eggs, add cottage cheese, cream, 1/2 cup of the cheese, onion, salt, seasoned salt, and white pepper and mix well together.
• Combine broccoli and egg mixture and pour into a buttered 7x11 baking dish.
• Sprinkle other 1/2 cup of cheese over top.
• Bake uncovered at 350 degrees for 30-35 minutes or till center is set.

BROCCOLI SOUFFLé

Steps:

• Preheat oven to 425 degrees. Cook and drain broccoli. Add stock to cream and scald. Melt butter and blend in flour. Gradually add to cream mixture. Stir over medium heat until thick. Remove from heat and beat in egg yolks, parsley, onion, salt, and pepper. Stir in broccoli and cheese. When ready to serve, add stiffly beaten egg whites and pour into a buttered casserole dish. Bake for 25 to 30 minutes.

BROCCOLI SOUFFLE ROLL

Steps:

• Steam broccoli.
• Preheat oven to 325.
• Line bottom of greased jelly roll pan with foil. Grease and lightly flour foil. Set pan aside.
• Melt butter in 3 quart pan over medium heat. Stir in flour, mustard, and salt. Cook, stirring, until bubbly.
• Gradually pour in 3 cups milk and continue cooking and stirring until sauce is smooth and thickened (8-10 min.).
• Measure out 1 cup of sauce and set aside.
• Separate eggs. Beat yolks lightly and gradually beat in all but 1 cup reserved sauce. Beat egg whites until short, stiff, moist peaks form. Fold into egg yolks mixture. Pour into prepared pan.
• Bake for 35-40 minutes or until soufflé is golden brown and center springs back when lightly touched.
• Meanwhile, in a pan over medium heat, combine 1 cup reserved sauce and 1/2 cup milk. Stir in cheese and cook, stirring until cheese is melted. Sprinkle with more mustard and salt.
• Measure out 1 cup of cheese sauce and combine with broccoli.
• When soufflé is done, immediately invert onto clean towel. Starting at one narrow end, spread broccoli mixture over 3/4 of soufflé. Using towel for support, roll up soufflé to enclose filling. Place, seam side down, on serving platter. (If not serving immediately, place in 200 oven for up to 30 min.) Reheat remaining cheese sauce over low heat and pour over roll.

SIMPLE BROCCOLI SOUFFLE

Steps:

• mix all ingredients well. Pour into a greased 1 1/2 quart casserole dish.
• Bake in a 350 degree oven for one hour.