Brocolli Souffle

"A soufflé is a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as adessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites."

3 egg whites

2 tbsp butter

1 tbsp minced garlic

1 tbsp APF/ Cornstarch

1/4 C water

pinch of pepper

pinch of celery salt or plain salt

1/4 C boiled/ blanched broccoli flowers chopped

Whisk egg whites until fluffy and stiff.  Set aside.

In a small saucepan, melt butter. Add garlic and cook until slightly brown.  Add APF/cornstarch and cook for a minute.  Add 1/4 of water, salt, pepper and broccoli.  Stir and cook at medium heat until thickened.  This phase is called the "roux."

Fold roux with the egg whites.

Pour in slightly greased souffle dish and bake at 375 F for 15-20 minutes.  Bake in middle of oven until puffed and crusted on top but still jiggly in center.

TRICKS OF THE TRADE:  Submerge souffle dish in water bath while baking to avoid cracking.  This provides/creates moist environment inside the oven preventing the surface of souffle from cracking.

TIPPY TIPS:

1.  Use your favorite vegetables like pureed carrots, spinach, cauliflower, squash, potato, bell peppers, etc. to add more flavors and colors.

2.  To make it creamier, add 1/8 C of milk/cream and 1/8 c of water.

3.  If the roux turns out too thick, thin with a little bit of water or milk.  If too thin, dissolve APF/Cornstarch with water and add on your roux mixture.