Broccoli Soufflé

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Vegetable soufflé can be served with the lighter kinds of meat, like roast chicken or veal. Carrot or spinach soufflé is just as easy to make if you cook and purée the vegetable first and then follow the method given in this recipe.

Ingredients

  • 450 g/1 lb fresh broccoli
  • 25 g/1

Method

Trim away the outer leaves and coarse stalks from the broccoli. Leave only the tender inner leaves and cut the heads in half if necessary. Add to a pan of boiling salted water and simmer for 15 minutes until tender. Draw off the heat, drain and mash or blend to a purée.

Meanwhile, melt the butter in a large saucepan. Stir in the flour and cook over a low heat for 1 minute. Do not allow