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Jewish Recipes --> Recipes --> Vegetable Dishes

Broccoli Soufflé
Recipe Ingredients:
  • 1 package frozen chopped broccoli, thawed
  • 1 box (6 oz.) potato pancake mix
  • 4 eggs
  • 1/4 cup melted margarine
  • 2 cups water

    Mix pancake mix with water and let stand 10 minutes.

    Combine all ingredients. Cook in greased 8 x 8 pan at 350 degrees for 30 - 40 minutes.

Note: Check eggs for blood before using-- Eggs that contain trace amount of blood are treif and are not kosher.

Insects are not kosher - inspect Broccoli for insects

A light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert.

Breakfast -- Side Dish -- Vegetable Dishes

Broccoli is a plant of the Cabbage family.

Roman references to a cabbage family vegetable that may have been broccoli are less than perfectly clear.

The Roman natural history writer, Pliny the Elder, wrote about a vegetable which might have been broccoli. Some vegetable scholars recognize broccoli in the cookbook of Apicius.

Broccoli was certainly an Italian vegetable, as its name suggests, long before it was eaten elsewhere. Its first mention in France is in 1560, but in 1724 broccoli was still so unfamiliar in England that Philip Miller's Gardener's Dictionary (1724 edition) referred to it as a stranger in England and explained it as "sprout colli-flower" or "Italian asparagus". In the American colonies, Thomas Jefferson was also an experimentive gardener with a wide circle of European correspondents, from whom he got packets of seeds for rare vegetables such as tomatoes, noted the planting of broccoli at Monticello along with radishes, lettuce, and cauliflower on May 27, 1767. Nevertheless, broccoli remained an exotic in American gardens. In 1775, John Randolph, in A Treatise on Gardening by a Citizen of Virginia, felt he had to explain about broccoli: "The stems will eat like Asparagus, and the heads like Cauliflower."


Broccoli is one of the most healthful foods you can eat - Along with a rich supply of vitamins and minerals:

  • Vitamin C, folate (folic acid)
  • potassium
  • phytochemical sulforaphane, which helps reduce the risk of cancer.
  • In addition, broccoli contains a good amount of beta-carotene.
  • And, unless you drown it in cheese sauce, broccoli is (like all green vegetables) low in calories and virtually fat-free.

Serving size 1 medium stalk (148 grams)
Calories 45 (calories from fat 0) - Total Fat 0.5g 1%
Saturated fat 0g 0% - Cholesterol 0mg 0%
Sodium 55mg 2% - Total Carbohydrate 8g 3%
Dietry fibre 5g 20%
Sugars 3g
Protein 5g
Vitamin A 15%
Vitamin C 220%
Calcium 6%
Iron 6%

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods