Broccoli Timbales With Lemon Sauce Recipes

BROCCOLI TIMBALES WITH LEMON SAUCE

Steps:

• In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper., Divide broccoli mixture among six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 25-30 minutes. , For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside., Carefully run a knife around the edge of each custard cup to loosen. Invert onto individual serving plates. Spoon sauce around each timbale; if desired, garnish with dill sprigs.

BROCCOLI WITH LEMON BUTTER SAUCE

Steps:

• In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

BROCCOLI TIMBALES WITH LEMON SAUCE

Steps:

• In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender or food processor. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and Parmesan cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Spoon 1 cup broccoli mixture into six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
• For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside.
• Carefully run a knife around the edge of each custard cup to loosen. Arrange on individual serving plates top side up. Spoon sauce around each timbale and garnish with dill sprigs if desired.

BROCCOLI TIMBALES WITH LEMON SAUCE

Steps:

• In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender or food processor. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and Parmesan cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Spoon 1 cup broccoli mixture into six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
• For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside.
• Carefully run a knife around the edge of each custard cup to loosen. Arrange on individual serving plates top side up. Spoon sauce around each timbale and garnish with dill sprigs if desired.

BROCCOLI TIMBALES

Steps:

• Preheat oven to 325*.
• In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli.
• Return to a boil, until tender, 3-5 minutes.
• Drain and immediately plunge in icy water to halt cooking,until cold, then drain well.
• Reserve 8 small florets for garnish.
• In small skillet, melt butter over medium heat.
• Saute shallots until transparent, around 5 minutes, cool slightly.
• In food processor bowl, puree broccoli and shallot and butter mixture.
• Add remaining ingredients and process until smooth and creamy.
• Can refrigerate this mixture until you are ready to bake.
• Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.
• Divide pureed mixture evenly among ramekins.
• Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins.
• Cover loosely with foil.
• Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.
• To serve, run knife around edge of cups, invert on dinner plate.
• Garnish each with a cooked broccoli floret.