Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 pack Frozen chopped broccoli, (10
- 1 Clove garlic (optional)
- 2 tbsp Minced onion
- 1/4 cup Margarine
- 1 1/2 tbsp Potato starch
- 1 cup Water, or boullion, made from a cube
- 3 Eggs, separated
- 1/2 cup Chopped walnuts
- =
Directions
Grease a 1 ½ 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.