This Broccoli Souffle, provided by Paula Levine Weinstein and Julie Komerofsky Remer of Columbus, Ohio, is one of those easy, versatile, sure-fire success recipes that should be in the recipe box of every kosher cook. This souffle can be pareve or dairy depending on whether it is made with milk, soy milk or coffee rich. And it can even be made kosher for Passover by using matzo meal instead of flour.
Prep Time: 5 minutes
Cook Time: 50 minutes
Ingredients:
- 20 oz. frozen broccoli cuts, thawed and drained
- 3 eggs
- 1/2 cup mayonnaise
- 1/2 cup milk (use soy milk or coffee rich instead to make this dish pareve)
- 1 Tbsp. onion soup mix
- 2 Tbsp. flour (use matzo meal instead to make this kosher for Passover)
Preparation:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a 7 x 11 1/2 inch baking pan with non-stick spray.
3. Lay thawed and drained broccoli in the baking pan. Set aside.
4. In a bowl, beat eggs, soup mix, mayonnaise and milk together.
5. Add flour and beat well.
6. Pour egg mixture over the broccoli.
7. Bake the souffle at 350 degrees Fahrenheit for 40-50 minutes, until top is golden.
SOURCE:
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
2. Spray a 7 x 11 1/2 inch baking pan with non-stick spray.
3. Lay thawed and drained broccoli in the baking pan. Set aside.
4. In a bowl, beat eggs, soup mix, mayonnaise and milk together.
5. Add flour and beat well.
6. Pour egg mixture over the broccoli.
7. Bake the souffle at 350 degrees Fahrenheit for 40-50 minutes, until top is golden.
SOURCE:
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
