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Broccoli Timbales with Lemon Sauce

 Broccoli Timbales with Lemon Sauce
A unique and special presentation for broccoli, these timbales are real crowd-pleasers. —Kristin Arnett, Elkhorn, Wisconsin
6 ServingsPrep: 20 min. + standing Bake: 25 min.

Ingredients

  • 1-1/2 cups heavy whipping cream, divided
  • 2 tablespoons lemon juice
  • 3 eggs
  • 3 egg yolks
  • 2 packages (3 ounces each) cream cheese, softened
  • 5 tablespoons butter, softened, divided
  • 2 to 3 tablespoons grated Parmesan cheese
  • 4 cups chopped fresh broccoli (about 1-1/4 pounds)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon white pepper, divided
  • 1 tablespoon all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 3 tablespoons snipped fresh dill
  • fresh dill sprigs, optional

Directions

  • In a small bowl, combine 1 cup cream and lemon juice; let stand for 1
  • hour at room temperature. Place the remaining cream in a blender.
  • Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and
  • cheese; cover and process until blended. Transfer mixture to a large
  • bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon
  • pepper.
  • Spoon 1 cup broccoli mixture into six 6-oz. ramekins. Place cups in a

2 of 2

Broccoli Timbales with Lemon Sauce (continued)

Directions (continued)

  • baking pan. Fill pan with boiling water to a depth of 1 in. Bake,
  • uncovered, at 350° for 25-30 minutes or until a knife inserted
  • near the center comes out clean.
  • For sauce, combine flour and remaining butter to form a paste. In a
  • large, heavy saucepan, combine the lemon-cream mixture, chicken
  • bouillon and remaining salt and pepper. Bring to boil. Whisk butter
  • mixture into cream mixture until smooth and mixture is thickened.
  • Add snipped dill. Remove from the heat and set aside.
  • Carefully run a knife around the edge of each custard cup to loosen.
  • Arrange on individual serving plates top side up. Spoon sauce around
  • each timbale and garnish with dill sprigs if desired. Yield: 6
  • servings.
Editor's Note: Muffin cups may be substituted for the ramekins.
Nutritional Facts: 1 serving (4 ounces) equals 434 calories, 42 g fat (25 g saturated fat), 337 mg cholesterol, 577 mg sodium, 7 g carbohydrate, 1 g fiber, 9 g protein.