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🍽️ Crispy Broccoli Soufflés

180 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
  2. 2. Wash the broccoli thoroughly.
  3. 3. Break the broccoli into small florets.
  4. 4. Peel the stems and cut them into small cubes.
  5. 5. Bring two liters of salted water to a boil in a pot.
  6. 6. Add all the broccoli to the boiling water.
  7. 7. Cook the broccoli until tender for a total of ten minutes.
  8. 8. Remove six nice florets after three minutes.
  9. 9. Place the removed florets in cold water to stop the cooking process.
  10. 10. Let the florets drain well.
  11. 11. Remove the remaining broccoli from the pot after ten minutes.
  12. 12. Drain the remaining broccoli.
  13. 13. Let the remaining broccoli cool down.
  14. 14. Halve the shallots.
  15. 15. Peel the shallots.
  16. 16. Dice the shallots finely.
  17. 17. Heat butter in a pan over high heat.
  18. 18. Sauté the shallots until translucent for about two minutes.
  19. 19. Place the cooled broccoli in a tall container.
  20. 20. Puree the broccoli together with the crème fraîche.
  21. 21. Add the sautéed shallots to the broccoli mixture.
  22. 22. Set aside two tablespoons of Parmesan cheese.
  23. 23. Add the remaining Parmesan to the mixture.
  24. 24. Season the mixture with salt.
  25. 25. Season the mixture with pepper.
  26. 26. Separate the eggs into yolks and whites.
  27. 27. Stir the egg yolks into the broccoli mixture.
  28. 28. Place the egg whites in a clean bowl.
  29. 29. Whip the egg whites stiff using a hand mixer.
  30. 30. Gently fold the whipped egg whites into the mixture.
  31. 31. Grease six ovenproof molds, each about 150 milliliters in size.
  32. 32. Distribute the broccoli mixture evenly among the molds.
  33. 33. Place one prepared broccoli floret into each mold.
  34. 34. Sprinkle the soufflés with the remaining Parmesan cheese.
  35. 35. Bake the soufflés for about 30 minutes until golden brown.
  36. 36. Lightly toast the pine nuts in a dry pan.
  37. 37. Let the finished soufflés cool down briefly.
  38. 38. Sprinkle the soufflés with the toasted pine nuts.
  39. 39. Serve the soufflés immediately.

Nutrition per serving