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Title: Almond Broccoli Ring
Categories: Vegetable
Yield: 8 Servings
| 10 | oz | Broccoli, chopped |
| 10 | oz | Broccoli spears |
| Salt | ||
| 3 | Eggs; lightly beaten | |
| 3/4 | c | Cheese, shredded |
| 1/2 | c | Almonds, slivered |
| 1 | ts | Salt |
| 1/2 | ts | Pepper, black |
| 3/4 | ts | Nutmeg, grated |
| CREAM SAUCE | ||
| 3 | tb | Butter |
| 1/2 | c | Green onions; minced, including tops |
| 3 | tb | Flour |
| 1/4 | c | Stock, chicken |
| 1 | c | Sour cream |
| GARNISH | ||
| 1 | pt | Cherry tomatoes |
| 2 | tb | Butter |
Steam broccoli until tender; lightly salt and drain. Using sharp knife, chop broccoli finely and set aside.
Cream sauce: in saucepan, melt butter. Add onions and saute lightly. Remove from heat; blend in flour and return to heat. Stirring slowly, cook over medium heat 2 minutes. Remove from heat; add stock and stir. Return to heat and continue to stir as sauce thickens. Lower heat and cook 2 minutes more. Blend in sour cream and heat thoroughly.
Preheat oven to 350 F. Stir few tablespoons of sauce into beaten eggs; add egg mixture to remainder of sauce in pan and cook 1 minute, sturring constantly. Blend in cheese. Add broccoli, almonds, and seasonings. Spoon mixture into oiled 1-quart ring mold or one custard cup per serving. Place in large baking pan half-filled with hot water. Bake 50 minutes for mold, 30 minutes for custard cups. Mixture is done when knife inserted in center comes out clean. When ready to serve, invert onto serving plate.
Saute cherry tomatoes in butter about 5-6 minutes. Fill center of ring and garnish outside.
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