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Title: Broccoli-Walnut Ring
Categories: Passover Side Vegetable Nut
Yield: 4 Servings
| SANDI BROOKS (WFCJ53B) | ||
| 1 | pk | Frozen chopped broccoli; (10 |
| 1 | Clove garlic (optional) | |
| 2 | tb | Minced onion |
| 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 | Chopped walnuts |
Grease a 1 1/2 quart 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 quart 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 oven for 30-35 minutes, until firm. >> Let rest for 5 minutes before unmolding. Serves 4.
These recipes are from the Complete Passover Cookbook, by Frances AvRutick. It is a great source for all kinds of recipes, informations and conversions. Sandi in Vernon,CT 04/16 07:11 am Reformatted by Elaine Radis Reformatted by Elaine Radis 04/16/92 7:43 PM FOOD AND WINE CLUB TOPIC: HOLIDAY TIME: 04/16 10:05 AM TO: NORMAN GOLDMAN (KPDS97A) SUBJECT: MATZAH FRAFEL PUDDIN Bernice: he recipe you h
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