Broccoli Casserole

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

A colorful dish, the hue of which will largely depend on your skill — boiled broccoli must be plunged into ice water to preserve its tender green color.

Ingredients

Broccoli - 17.6 oz
Chicken Egg - 1 piece
Whole egg - 2 pieces
10% cream - 3 fl oz
Butter - 1 tablespoon
Carrot - 1 piece
Sugar - a pinch
Nutmeg - a pinch
White Pepper (whole) - a pinch
Romaine lettuce - 1.8 oz
Olive Oil - 1 tablespoon
Salt - 2.3 oz

Step by Step guide

Step 1

Break the broccoli head into florets. Bring a large pot of water to a boil — it should be about ten times the volume of the broccoli. Add two tablespoons of salt. Drop the broccoli into the boiling water and cook for ten minutes, until it becomes tender. The water should be gently bubbling the entire time, as this affects the color of the broccoli. Once cooked, immediately transfer the broccoli to ice water: the greater the thermal shock, the brighter the color will be.

Step 2

Transfer the broccoli to a bowl and blend it until smooth.

Step 3

Add one egg, two egg yolks, 100 ml of cream, a pinch of grated nutmeg, white pepper, and salt. Whisk together until smooth.

Step 4

Peel a small carrot, slice it into rounds about 2 mm thick, and place it in a saucepan. Add a teaspoon of butter along with a pinch of sugar and salt. Pour in enough water to just cover the carrot. Cook over medium heat for about six minutes, until the water evaporates and the butter with the sugar coats the carrot in a soft glaze.

Step 5

Grease the individual baking molds with butter. Place rounds of carrot at the bottom. Fill the molds with puree and put them in an oven preheated to 212°F. Cook for thirty to forty minutes, then allow to cool slightly.

Step 6

Drizzle the frisée salad with olive oil and arrange it on plates. Carefully release the casseroles from their molds and place them on beds of salad, with the orange rounds facing up.