- 1 # broccoli flowerets
- ½ yellow onion diced small
- ¼ cup minced garlic
- ¼ cup olive oil
- 3 each egg beaten
- 1½ cup milk and cream mixed 50/50
- ½ roux ¼ cup melted butter and flour
- ½ cup MH serenity
- ½ teaspoon nutmeg
Preheat oven to 300 degrees F.
Blanch the broccoli flowerets in lightly salted water ( drain, shock, and dry on paper towels) to remove excess water. Bake the blanched flowerets 5-6 minutes at 300 degrees to give you a less wet finished product.
(*Note that you can also steam the broccoli or microwave as well.)
In a saucepan heat the oil, sweat the onions and garlic until aromatic,
Add the milk /cream mixture and bring up to about 180 degrees, just below a boil
In a separate pan create your roux.
Whisk in your roux and cook for 10 minutes approximately.
Whisk in the wine and nutmeg.
Transfer the milk mixture into a mixing bowl and allow to cool 20-30 minutes.
Whisk in the eggs one at a time; fold in the broccoli.
Pour the mixture in a greased oven proof pan and bake for 20-25 minutes until mixture doesn’t move when shaken lightly.
If you like top with shredded parmesan and bread crumbs for extra texture and flavor
Inspired by Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.