Broccoli Timbales

1. 1

   Preheat oven to 325*.

2. 2

   In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli.

3. 3

   Return to a boil, until tender, 3-5 minutes.

4. 4

   Drain and immediately plunge in icy water to halt cooking,until cold, then drain well.

5. 5

   Reserve 8 small florets for garnish.

6. 6

   In small skillet, melt butter over medium heat.

7. 7

   Saute shallots until transparent, around 5 minutes, cool slightly.

8. 8

   In food processor bowl, puree broccoli and shallot and butter mixture.

9. 9

   Add remaining ingredients and process until smooth and creamy.

10. 10

    Can refrigerate this mixture until you are ready to bake.

11. 11

    Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.

12. 12

    Divide pureed mixture evenly among ramekins.

13. 13

    Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins.

14. 14

    Cover loosely with foil.

15. 15

    Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.

16. 16

    To serve, run knife around edge of cups, invert on dinner plate.

17. 17

    Garnish each with a cooked broccoli floret.

* Per serving · 4 servings · Values may vary.

No additional tips available.