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Broccoli casserole

Broccoli casserole, Prescriptions, Any category, Any kitchen, Pastries and desserts, French cuisine, Casserole

Ingredients portion 2

Broccoli sprouts 500 g

Chicken egg 1 piece

Egg yolk 2 pieces

Cream 35% 100 ml

Butter 1 tablespoon

Carrots 1 piece

Sugar pinch

Nutmeg pinch

Ground white pepper pinch

Salad frisée 50 g

Olive oil 1 teaspoon

Salt 65 g

Cooking instructions 1 hour and 15 minutes

1 Cut the broccoli into florets. Boil ten times as much water as the cabbage in a large saucepan. Add two tablespoons of salt. Put the broccoli into the boiling water and simmer for ten minutes until soft. The water should be simmering slightly at this point as the colour of the sprouts will also change. Throw the cooked broccoli immediately into the iced water: the stronger the heat shock, the brighter it will be.

2 Put the broccoli in a bowl and purée it with a blender.

3 Add the egg, two egg yolks, 100 ml cream, a little grated nutmeg, white pepper and salt. Stir with the whisk until smooth.

4 Peel a small carrot, cut into 2 mm thick circles and place in a saucepan. Add a teaspoonful of butter and a pinch each of sugar and salt. Pour water over the carrots until the carrots are just covered. Simmer over a medium heat for about six minutes until the water has evaporated and the butter and sugar have coated the carrots in a soft glaze.

5 Grease the baking trays with butter. Place the slices of carrot on the bottom. Fill the ramekins with the mashed potatoes and put them in the oven preheated to 100 degrees. Cook for thirty to forty minutes, then leave to cool slightly.

Denver steaks with grilled corn

6 Drizzle the frisée salad with olive oil and arrange on the plates. Remove the casseroles from the moulds and place them on the bed of lettuce with the orange circles facing upwards.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .