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1 10-ounce package frozen chopped broccoli
Grease a 1-1/2-quart ring mold with softened margarine. Refrigerate while preparing the filling.
Cook the broccoli according to package directions, but add the garlic clove to the water. Drain well and discard the garlic.
In a 1-quart saucepan over medium heat, sauté the onion in the margarine until soft and golden.
In a measuring cup, dissolve the potato starch in the water or bouillon; add to the onions. Cook over low heat, stirring until thick and smooth. Cool slightly.
In a mixing bowl, beat the egg yolks very well until light. Stir the yolks, broccoli, and walnuts into the onion mixture.
In a separate bowl, with clean beaters, beat the egg whites until stiff. Fold them into the broccoli mixture. Spoon the mixture into the prepared ring mold.
Set the mold into a hot water bath that reaches halfway up the sides of the mold. Bake in a preheated 350°F oven for 30 to 35 minutes, until firm. Let rest for 5 minutes before unmolding.
Poster's Notes:
2. To make a broccoli-cheese ring, substitute 1/3 to 1/2 cup of the grated cheese of your choice for the walnuts.
3. Warning: The recipe is high in fat, so if this is an issue, possibly consider using egg whites instead of yolks where possible, skim milk when milk is suggested, and low-fat cheese.
4. Another personal comment: this book is quite a complete one, and I find myself referring to it year-round. There are a lot of recipes using vegetables, so it's a good one for vegetarian cooking, but as I mentioned earlier, one needs to be aware of the high fat content.
Posted by Sandy Loeffler
1 clove garlic (optional)
2 tablespoons minced onion
1/4 cup margarine
1-1/2 tablespoons potato starch
1 cup water or bouillon made from a cube
3 eggs, separated
1/2 cup chopped walnuts
1. For dairy, substitute butter for the margarine and use milk as the liquid.