Broccoli Walnut Ring *
A savory broccoli and walnut mold with a cheesy texture, seasoned with garlic and onion, perfect for a hearty appetizer or vegetable side dish.
Ingredients
Instructions
- Grease a 1 1/2-quart mold with margarine.
- Sauté onion and garlic in margarine until golden.
- Dissolve potato starch in onion soup or bouillon and add to sautéed mixture.
- Cook until thick and smooth.
- Cool slightly.
- Beat egg yolks until light.
- Stir yolks, thawed broccoli, and chopped walnuts into the sauté mixture.
- Beat egg whites until stiff in a separate bowl.
- Fold egg whites into the broccoli mixture.
- Spoon into the prepared mold.
- Bake at 350°F (175°C) for 30 to 35 minutes or until firm.
- Wait 5 minutes after removing from oven before unmolding.
- Serve.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of nutmeg or some grated cheese to the broccoli mixture. If you're out of potato starch, cornstarch can be a suitable substitute. For a nut-free version, omit the walnuts or replace them with sunflower seeds. Ensure the broccoli is thoroughly thawed and drained to avoid excess moisture in the dish.
Serving Suggestions
This dish pairs beautifully with a fresh green salad or steamed vegetables for a light meal. You might also serve it alongside some roasted potatoes or crusty bread for a heartier option. For a delightful dessert, finish your meal with a slice of French Chocolate Mousse to satisfy your sweet tooth.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the broccoli walnut ring in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions, covered, for 1-2 minutes, checking frequently.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Walnut Ring * contains roughly 699 calories, with 9g protein, 52g carbohydrates, and 52g fat. It is a good source of protein (19% of the Daily Value), dietary fiber (15% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 721mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli. Just steam or blanch it briefly until tender, then chop it before adding it to the mixture. Fresh broccoli will provide a slightly different texture but will still work well in this recipe.
Is there a way to make this dish vegan?
To make this dish vegan, substitute the eggs with flaxseed meal or a commercial egg replacer. Use a plant-based butter alternative instead of margarine, and ensure that your onion soup or bouillon is vegan-friendly.
Can I make this ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just spoon it into the mold and bake it when you're ready to serve. This is great for meal prep or when hosting a gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).