Basil Broccoli Tureen

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Basil Broccoli Tureen

 

4-1/2 cup coarsely chopped fresh broccoli

1/2 cup water

4 egg whites

2 egg yolks

1 T. grated Parmesan cheese (omit for Neanderthin)

2 tsp lemon juice

1/2 tsp dried basil

1/4 tsp salt

1/8 tsp pepper

12 cherry tomatoes, halved

Fresh basil leaves (optional)

 

Directions:

 

Combine broccoli and water in a heavy saucepan; bring to a boil.

Cover,

reduce heat to medium and cook 10 min. or until tender. Drain and

rinse

under cold water; drain again. Combine broccoli, egg whites, egg

yolks,

parmesan, lemon juice, basil, salt and pepper in processor and

process 3

min. or until smooth. Line a 7-1/2 X 3 X 2 in. loafpan with foil,

allowing

foil to extend 3 in. beyond sides of pan. Coat foil with cooking

spray. Pour broccoli mixture into prepared pan, carefully folding

foil

loosely over broccoli mixture to cover. Place loafpan in a 12 X 8 X2

in.

baking dish; pour hot water into baking dish to a depth of 1 in. Bake

At 350°F. for 1 hour or until edges are firm and center is set.

Remove

loafpan from water; let cool on a wire rack 15 min. Loosen edges of

tureen with a sharp knife; invert on a serving platter. Smooth edges

if

necessary and chill. Cut tureen into 16 slices; arrange 2 slices on

each

of 8 individual serving slates. Garnish with cherry tomato halves and

basil leaves.

 

 

 

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