Serves: 6
Total Calories: 99

1 pound broccoli cooked and drained
1/4 cup green onion chopped
2 tablespoons butter real
3 tablespoons flour
1/2 teaspoon salt or to taste
Freshly ground pepper to taste
1/8 teaspoon nutmeg ground
3/4 cup milk
2 eggs separated
Orange Glazed Carrots

Purée broccoli 1/2 pound at a time in blender or food processor, adding onion to second batch. Melt butter in saucepan add flour and cook, stirring, for 3 minutes. Add broccoli mixture, salt, pepper, nutmeg, and milk. Blend and cook, stirring until thickened, about 10 minutes. Continue to cook, stirring until mixture leaves side of pan. Remove from heat, stir in egg yolks. Beat egg whites until stiff fold into cooled broccoli mixture. Spoon into 3-cup greased and floured loaf pan. Place loaf pan into shallow baking pan with 1-inch boiling water. Bake in a preheated 350° F oven until knife inserted into loaf comes out clean, about 50 to 55 minutes. Remove from water cool for 5 minutes and invert onto serving dish. Surround with Orange Glazed Carrots.

Nutritional Facts:

Serves: 6
Total Calories: 99
Calories from Fat: 48

More Recipes from the Fresh from the Garden Cookbook:
Acorn Squash Rings
Baked Zucchini
Beet Greens Fiesole
Beet-Onion Medley
Beets À La Creme
Broccoli Loaf With Orange Glazed Carrots
Broccoli Scallop
Broccoli Soufflé
Corn Pudding
Corn-Bean Soufflé
French Fried Eggplant
Garden Peas
Glazed Onions
Green Bean-Walnut Toss
Green Beans In Lemon Chiffon Sauce
Herbed Green Beans
Indian Vegetable Fry
Lima Beans And Mushrooms
Middle Eastern Eggplant
Minted Carrots
Minted Peas
New Potatoes With Caper Sauce
Orange Glazed Carrots
Orange-Ginger Beets
Potatoes O'Brien
Ratatouille
Sauced Cabbage And Celery
Sautéed Eggplant
Sautéed Green Tomatoes
Sautéed Peppers And Corn
Spinach Pancakes
Spinach Stuffed Onions
Swiss Green Beans
Three-Way Squash
Turnips Or Rutabagas Au Gratin