chop finely.
Heat 20 g butter in a saucepan and sauté shallot until translucent. Add broccoli and steam on low heat for a few minutes.
Drain in a sieve and let cool. Preheat oven to 210 °C. Separate eggs.
Bring remaining butter to room temperature, add salt and beat with yolks until foamy.
Beat egg whites with salt until stiff and fold into yolk mixture with sifted flour and broccoli and shallot mixture.
Season to taste with salt and pepper. Spread the mixture to the thickness of a finger on a baking tray lined with baking paper. Grate Parmesan cheese and sprinkle on top.
Bake for 15 minutes. Meanwhile, boil beef broth and finely chop chives. Cut into small squares and serve the Brokkolischöberl as a soup garnish in the beef broth sprinkled with chives.
Preparation Tip:
The Brokkolischöberl can also be made in advance and frozen.
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