Broccoli Casserole
2 servings
75 minutes
A smart design, the color of which will largely depend on your skill - boiled broccoli must be immersed in ice to preserve a delicate green hue.
1
Separate the broccoli into florets. Boil water in a large pot — it should be ten times more than the cabbage. Add two tablespoons of salt. Drop the broccoli into the boiling water and cook for ten minutes until it becomes tender. The water should be gently bubbling the whole time: this affects the color of the cabbage. Immediately place the cooked broccoli in ice water: the stronger the thermal shock, the brighter it will be.
- Broccoli cabbage: 500 g
- Salt: 65 g
2
Transfer the broccoli to a bowl and blend it into a puree.
- Broccoli cabbage: 500 g
3
Add one egg, two yolks, 100 ml of cream, a bit of grated nutmeg, white pepper, and salt. Whisk until smooth.
- Chicken egg: 1 piece
- Egg yolk: 2 pieces
- Cream 35%: 100 ml
- Nutmeg: pinch
- Ground white pepper: pinch
- Salt: 65 g
4
Peel a small carrot, slice it into 2 mm thick rounds, and place it in a saucepan. Add a teaspoon of butter and a pinch of sugar and salt. Pour in water just to cover the carrot. Cook over medium heat for about six minutes until the water evaporates and the butter with sugar coats the carrot in a soft glaze.
- Carrot: 1 piece
- Butter: 1 tablespoon
- Sugar: pinch
- Salt: 65 g
5
Grease the portion molds with butter. Place carrot circles at the bottom. Fill the molds with puree and put them in an oven preheated to 100 degrees. Cook for thirty to forty minutes, then let cool slightly.
- Butter: 1 tablespoon
6
Drizzle frisée salad with olive oil and arrange on plates. Release the casseroles from their molds and place them on the salad cushions with the orange circles facing up.
- Frisee salad: 50 g
- Olive oil: 1 teaspoon