Broccoli flowerets will more than
double in volume when re-hydrated.
Use ½ cup of broccoli to 1 cup of water to re-hydrate.
The water can be either cold or hot but using cold water takes
10-15 minutes to re-hydrate. Boiling
the broccoli for about 2 minutes will result in a “near-fresh”
version.
These flowerets can be used in a
cheese soup, a pasta salad, in casseroles or served as a vegetable and
with or without cheese sauce on top.
RECIPE:
BROCCOLI SOUFFLE
1 c. boiling water
1 c chopped dried broccoli
2 T butter
4 T unbleached all purpose
flour
½ t. sea salt
1 c milk
3 eggs separated
Pour boiling water over
broccoli. Cover and cook over low heat for 30-40 min or til tender.
Drain and save liquid for soups.
In a pan, melt butter and
stir in flour and salt. Gradually
add milk, stirring well. Cook
over low heat, stirring constantly until well thickened.
Beat egg yolks until thick and lemony.
Stir into thickened mixture. Add
drained broccoli.
Beat egg whites until
stiff and fold in. Pour into
ungreased casserole.
Bake
at 325ºF oven for 30-45 minutes. Serves
4-6
