Jacque’s Broccoli Soufflé Maman

If it's good enough for Jacques Pepin's mother, its good enough for me.

Jacques promises that it's not necessary to whip the egg whites and fret about a soufflé, according to his mother. That has always kept me away from them. While this may not be as exquisite as one with whipped egg whites, it is easy to do and fantastically delicious. What more do you want?

Bechamel Sauce:

6 Tbsp butter

6 Tbsp flour

2 cups milk

2 cups grated Swiss or Jarlesburg cheese

1/2 tsp salt

5 extra large (or 6 large) eggs

1/8 tsp freshly grated nutmeg

1 lb (about 3 cups) broccoli flowerets

2 Tbsp chives, minced (or 1 green onion, minced)

2 slices Swiss cheese (optional)

1/4 cup shredded Parmesan cheese

Preheat oven to 400F. Whisk together the butter and the flour in a small saucepan. Fry the flour for 2-3 minutes until smelling nutty and is bubbling well. Add the milk all at once and raise the heat to bring to a gentle boil. Whisk periodically until the sauce thickens - watch carefully. Add the cheese and whisk in to incorporate.

Season with salt and set sauce off the heat. Allow to cool about 10 minutes, whisking periodically to avoid a skin forming on top.

Meanwhile, if frozen, defrost the broccoli and pat dry very well. If fresh, microwave for 2 minutes with 1-2 tablespoons water, covered. Drain and pat dry very well. Oil a 9x13-inch (or equivalent oblong) casserole. Scatter the broccoli evenly over the bottom of the casserole.

Whisk together the eggs and the nutmeg in a bowl.

Whisk about 1/2 cup of the cooled sauce into the eggs to temper the eggs - the sauce should not be so steaming hot at this point. Repeat with another dash of sauce. Now add the remaining sauce to the eggs along with the chives.

Pour the egg mixture over the broccoli and top with the Swiss (if using) and Parmesan cheese.

Bake 30-40 minutes, until the top is nicely golden brown. Serve as a side or accompany with crust bread and a salad for a great vegetarian meal.

Serves 6 as a side or 4 as a main course.

Comments

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