Broccoli Mold Recipes

Steps:

• Set oven to 350 degrees
• In a large saucepan, cook broccoli until tender (about 10 minutes); drain, and let cool
• Chop into small pieces to fit blender or food processor; puree until almost smooth In a bowl, combine the brocolli puree, eggs, salt, heavy cream, pepper and nutmeg
• Butter a 4-cup ring mold with softened butter
• Spoon the broccoli mixture into the mold, and cover with foil (if making ahead, refrigerate at this point)
• Place the mold in a larger pan; pour in boiling water up to a 1-inch depth Place the pan with water and the mold in it in the oven; bake in a 350 oven for 30 minutes, or until custard is set
• Unmold, and serve with creamed onions in the center.

Steps:

• 1. Preheat oven to 300 degrees F. Butter a 1-quart ovenproof bowl or round mold. 2. Break the broccoli into florets. Drop into a pan of boiling salted water and cook 5 minutes. Drain and rinse with cold water to stop the cooking. Drain thoroughly, then spread on paper towels to dry. 3. Break the cauliflower into florets. Drop into a pan of boiling salted water and cook 5 minutes. Drain and rinse with cold water. Drain thoroughly, then spread on paper towels to dry. 4. Place a cluster of cauliflower on the bottom of the prepared bowl, stems pointing inwards. Add a layer of broccoli, buds against the side and stems pointing inwards. Fill the center with smaller florets. 5. Add another layer of cauliflower florets. Finish with a layer of broccoli. 6. Cover the mold with buttered foil. Bake until the vegetables are heated through, 10-15 minutes. 7. Meanwhile, for the sauce, melt the butter in a saucepan. Add the flour and cook 2 minutes, stirring. Stir in the milk. Cook and stir until mixture thickens, about 3 minutes. Stir in the cheese until melted. Season with the nutmeg and salt and pepper to taste. Keep warm over very low heat. 8. Hold a warmed serving plate over the top of the bowl, turn them over together, and lift off the bowl. Serve the molded vegetables with the cheese sauce.