Broccoli Puff
Perfectly light, airy, and full of flavor, this Broccoli Puff recipe is a show-stopping side dish that’s as easy to prepare as it is to devour. Tender broccoli florets are nestled in a luscious cheddar cheese sauce made with a buttery roux, a hint of nutmeg, and whipped egg whites for that signature puffed texture. Topped with a golden crust of Parmesan cheese, this baked dish is perfect for holiday feasts, brunch gatherings, or simply elevating weeknight dinners. With a prep time of just 20 minutes and a total bake time of 30, the Broccoli Puff is a quick, impressive addition to your table that pairs beautifully with roasted meats or fresh salads. A must-try for fans of cheesy casseroles and creative vegetable dishes!
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 30 grams unsalted butter
- 30 grams all-purpose flour
- 250 milliliters whole milk
- 100 grams sharp cheddar cheese, shredded
- 3 large eggs, separated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 20 grams grated Parmesan cheese
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 1.5-quart casserole dish or souffle dish.
Blanch the broccoli florets in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly until it forms a smooth paste (roux); cook for 1-2 minutes to eliminate the raw flour taste.
Slowly add the milk while whisking continuously, ensuring there are no lumps. Continue stirring and cook over medium heat until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in shredded cheddar cheese, salt, black pepper, and nutmeg. Mix until the cheese is fully melted and incorporated. Set aside to cool slightly.
In a clean mixing bowl, beat the egg whites with a hand or stand mixer until stiff peaks form. Set aside.
Once the cheese mixture has cooled slightly, stir in the egg yolks one at a time until well combined.
Gently fold the beaten egg whites into the cheese mixture in three batches, being careful not to deflate the mixture.
Arrange the blanched broccoli in the prepared baking dish and pour the cheese and egg mixture over the top, ensuring the broccoli is evenly distributed.
Sprinkle the grated Parmesan cheese over the surface of the mixture for added flavor and a golden crust.
Bake for 25-30 minutes, or until the puff is golden brown and has risen slightly. Avoid opening the oven door during baking to prevent deflation.
Remove from the oven and serve immediately while warm and fluffy.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 372 mg | 29% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
