Basil Broccoli Tureen

Basil Broccoli Tureen

by Chef K.T. Murphy

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4-1/2 cup coarsely chopped fresh broccoli

1/2 white wine

4 egg whites

2 egg yolks

1 T. grated Parmesan cheese

2 tsp lemon juice

1/2 tsp dried basil

1/4 tsp salt

1/8 tsp pepper

12 cherry tomatoes, halved

Fresh basil leaves (optional)



Combine broccoli and water in a heavy saucepan; bring to a boil.

Cover, reduce heat to medium and cook 10 min. or until tender. 

Drain and rinse under cold water; drain again. 

Combine broccoli, egg whites, egg yolks, Parmesan, lemon juice, white wine, basil, salt and pepper in processor and process 3 min. or until smooth. Line a 7-1/2 X 3 X 2 in. loaf pan with foil, allowing foil to extend 3 in. beyond sides of pan. 

Coat foil with cooking spray.  Pour broccoli mixture into prepared pan, carefully folding foil loosely over broccoli mixture to cover.

Place loaf pan in a 12 X 8 X 2 in. baking dish; pour hot water into baking dish to a depth of 1 in. 

Bake at 350°F. for 1 hour or until edges are firm and center is set. 

Remove loaf pan from water; let cool on a wire rack 15 min.  Loosen edges of

tureen with a sharp knife; invert on a serving platter.  Smooth edges if

necessary and chill.

Cut tureen into 16 slices; arrange 2 slices on each of 8 individual serving slates. 

Garnish with cream cheese cubes cherry tomato halves and  basil leaves 

Chef Murphdownload (4)

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