🍽️ Light Broccoli Casserole

Name: Light Broccoli Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g broccoli; 2 tbsp lemon juice; 50 g butter; 1 tbsp flour; 250 g whipping cream; 3 eggs; 125 g Emmental; salt; pepper; butter (for the ramekins)

351 kcal · 30 min · 4 servings

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Ingredients

400 g broccoli
2 tbsp lemon juice
50 g butter
1 tbsp flour
250 g whipping cream
3 eggs
125 g Emmental
salt
pepper
butter (for the ramekins)

Instructions

1. Wash the broccoli, divide it into small florets, and boil them in salted water for 4 minutes. Immediately shock them with ice water, let them drain, and chop them finely. Mix the pieces with lemon juice, salt, and pepper.
2. Melt the butter in a pot, stir in the flour, and sauté it briefly until light. Stir in the cream until smooth, remove the pot from the heat, and let the sauce cool down.
3. Separate the eggs. Stir the egg yolks into the cooled sauce and add the chopped broccoli. Season everything to taste with salt and pepper.
4. Beat the egg whites with a pinch of salt until stiff peaks form.
5. Preheat the oven to 220 degrees. Grease 6 small soufflé dishes. Gently fold the egg whites into the broccoli mixture, fill the dishes, sprinkle cheese on top, and bake for 25 minutes. Do not open the oven door early, or the casserole will collapse.

Nutrition per serving

kcal: 351
Protein: 13 g · Fett/Fat: 31 g · Carbs: 6 g