BROCCOLI SOUFFLE WITH CARROT SAUCE




 

  • 0,88 lb of broccoli
  • 1 tablespoon of butter
  • 2 tablespoons of flour
  • 1 glass of water Milk
  • Half a bunch of spring onions and parsley
  • 2 eggs
  • Salt, pepper, paprika

For the carrot sauce:

  • 2 carrots
  • 2 tablespoons of olive oil
  • 1 teaspoon granulated sugar
  • 4 tablespoons of strained yogurt
  • 2 cloves of garlic, salt

For the SOUFFLE, melt the butter in a saucepan. Add the flour and stir fry with a wooden spoon until it turns yellow. Add milk to it and cook, stirring constantly, until it thickens. Remove from the stove and let it cool. Cut off the stems of the broccoli. Finely chop the flower parts after washing them in plenty of water. Finely chop the cleaned onion and parsley and add to the broccoli. Add the warm sauce and eggs to the broccoli and mix. Add salt, pepper and paprika. Divide this mixture into greased souffle cups. Bake in a preheated 392 degress oven for 35-40 minutes. For the carrot sauce, fry the grated carrot in olive oil for 5 minutes. Add granulated sugar and salt into it and remove the pot from the stove. Whisk the yogurt and crushed garlic, add to the carrot and mix. Put this sauce on the bottom of the serving plate and serve by placing the soufflé on it.

ENJOY YOUR MEAL

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