Cook broccoli in boiling water 4 minutes or until tender. Drain. Cool to room temperature on paper towels.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly. Pour mixture into a large bowl, and stir in broccoli.
Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of oven. Bake at 325° for 40 minutes. Serve immediately.
I found this while looking for an Easter side dish. It looks like there is some good flavor here, but too much liquid from the milk and the fat-free sour cream. Please no bricks for a review before making. I wanted to offer the following suggestions to potentially improve the recipe: reduce the milk to only a cup and use 3 tablespoons of a good quality 2% Greek yogurt instead of the fat free sour cream. I find that fat free sour cream tends to make things soggy.
This dish was just okay for me. I agree with other comments that it is a very wet dish. I followed the instructions exactly but let it cook for 45+ minutes. The lemon zest was a nice touch, but I would definitely not choose this dish for a show-stopper.
First of all- I was so excited to make this. I followed the recipe exactly and it took a lot of work and a lot of dishes. The souffle looked and smelled great but was so bland, tasted like a broccoli egg white omelette. I don't know what cold have fixed this. Nobody in my house would eat it- and we love broccoli. Big disappointment and waste of time.
It was alright, but kind of bland. I followed the recipe exactly, it called for a lot of different dishes that needed washing. I added cheese, pepper, garlic powder, and onion powder to make it more interesting. If I made it again I would increases the spices and lemon zest.
I did a test drive of this one in preperation for Thanksgiving and was impressed. I used lemon juice instead of lemon peel, so I don't think the lemon "scent" came through as much. I will use lemon peel for the real deal, though. Also, I'm not sure what the consistency of the souffle is supposed to be. It was a very wet dish. It was defintiely cooked, but very wet, so I don't know if the cooking time should be longer or not. Also, next time I think I will add some Parmesan cheese to it for that extra something.
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