Recipe By : Complete Passover Cookbook, by Frances AvRutick
Serving Size : 4 Preparation Time :0:00
Categories : Side dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Pkg frozen chopped broccoli
1 cl Garlic (optional)
2 tb Onion -- minced
1/4 c Margarine
1 1/2 tb Potato starch
1 c Water or
- boullion -- made from a cube
3 Eggs -- separated
1/2 c Walnuts -- chopped
Grease a 1-1/2 qt ring mold with softened margarine. Refrigerate
while preparing the filling. Cook the broccoli accordiing to
package directions, but add the garlic to the water. Drain well and
discard the garlic. In a 1 qt saucepan over medium heat, saute the
onion in the margarine until soft and golden. In a measuring cup,
dissolve the potato starch in the water or bouillion, add to the
onions. Cook over low heat, stirring until thick and smooth. Cool
slightly.
In a mixing bowl, beat the egg yolks until light. Stir the yolks,
broccoli, and walnuts into the onion mixture. In a separate bowl,
with clean beaters, beat the whites until stiff. Fold them into the
broccoli mixture.
Spoon the mixture into the prepared ring mold. Set the mold into a
hot water bath that reaches halfway up the sides of the mold. Bake
in preheated 350 F oven for 30-35 minutes, until firm. Let rest for
5 minutes before unmolding.
