Broccoli Timbale
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 98.0
- Total Fat: 6.9 g
- Cholesterol: 119.7 mg
- Sodium: 627.3 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 2.8 g
- Protein: 5.1 g
View full nutritional breakdown of Broccoli Timbale calories by ingredient
Introduction
Timbales de broccoli. To avoid last-minute fuss, makes the timbales a few hours ahead and cook while the first course is being eaten. Timbales de broccoli. To avoid last-minute fuss, makes the timbales a few hours ahead and cook while the first course is being eaten.Number of Servings: 4
Ingredients
-
3/4lb / 350ml broccoli florets
3tbsp / 45ml creme fraiche or whipping creme
1 egg, plus 1 yolk
1 tbsp / 15ml chopped spring onion
pinch of freshly grated nutmeg
salt and freshly ground pepper
white wine butter sauce, to serve (optional)
fresh chives, to garnish
Directions
Makes 4, 6oz servings.
1. Preheat oven to 375F / 190C. Lightly butter four 6oz / 175ml ramekins. Line the bases with greaseproof paper and butter the paper.
2. Steam the broccoli in the top of a covered steamer over boiling water for 8 - 10 minutes until very tender.
3. Put the broccoli in a food processor fitter with the metal blade and process with the cream, egg, and yolk until smooth.
4. Add the spring onion and season with salt, pepper, and nutmeg. Pulse to mix.
5. Spoon the puree into the ramekins and place the ramekins in a baking dish. Add boiling water to come halfway up the sides, then bake for 25 minutes, until just set. Invert onto warmed plates and peel off the paper. If serving as a started, pour a little sauce around each timbale and garnish with chives.
Number of Servings: 4
Recipe submitted by SparkPeople user GALLOML.
1. Preheat oven to 375F / 190C. Lightly butter four 6oz / 175ml ramekins. Line the bases with greaseproof paper and butter the paper.
2. Steam the broccoli in the top of a covered steamer over boiling water for 8 - 10 minutes until very tender.
3. Put the broccoli in a food processor fitter with the metal blade and process with the cream, egg, and yolk until smooth.
4. Add the spring onion and season with salt, pepper, and nutmeg. Pulse to mix.
5. Spoon the puree into the ramekins and place the ramekins in a baking dish. Add boiling water to come halfway up the sides, then bake for 25 minutes, until just set. Invert onto warmed plates and peel off the paper. If serving as a started, pour a little sauce around each timbale and garnish with chives.
Number of Servings: 4
Recipe submitted by SparkPeople user GALLOML.