Broccoli casserole
Description
This delicious and juicy casserole will delight not only broccoli lovers but also all vegetable enthusiasts and those who care about their health. It's packed with benefits: broccoli, also known as asparagus cabbage, is rich in vitamins, especially vitamin C. No wonder it has been one of the most popular garden crops in Italy since the times of the Roman Empire! We owe the recipe for this broccoli casserole to the wise Italians (although perhaps also to the French, who are equally fond of broccoli). Actually, that's not so important—the main thing is to eat broccoli and you'll be as cheerful and slim as the people of the Mediterranean!;)
Instructions
- 1
Step 1
Wash the broccoli and separate into florets.
- 2
Step 2
Cut off the toughest parts, cover with cold salted water, and boil for 5-10 minutes. The broccoli should not become too soft—just tender "to the bite."
- 3
Step 3
Drain in a colander and let excess liquid drain off.
- 4
Step 4
Beat the eggs with a whisk or mixer at medium speed until a smooth, fluffy mixture is obtained.
- 5
Step 5
Place the pan over medium heat and melt the butter in it.
- 6
Step 6
Sift the flour into it.
- 7
Step 7
Mix it with the butter using a spatula or whisk and sauté until light golden color.
- 8
Step 8
As soon as small bubbles begin to appear on the surface, pour in the sour cream.
- 9
Step 9
Mix, salt, pepper, add nutmeg.
- 10
Step 10
Cook, stirring constantly (!), over low (!) heat for 2–3 minutes, then add the beaten eggs and half of the grated cheese (not all, but only half of the total amount). Cook for a few more minutes, stirring, until the cheese melts and the sauce begins to thicken. Turn off the heat.
- 11
Step 11
Place broccoli in a greased baking dish and pour sauce over it. Sprinkle the remaining grated cheese on top.
- 12
Step 12
Bake at 200°C for 20 minutes. Serve the casserole sprinkled with finely chopped dill and accompanied by sour cream or homemade tomato sauce.