BROCCOLI-WALNUT RING1 (10 oz) pkg frozen chopped broccoli 1 clove garlic (optional) 2 tbsp minced onion 1/4 cup margarine 1 1/2 tbsp potato starch 1 cup water (or bouillon, made from a cube) 3 eggs, separated 1/2 cup chopped walnuts Preheat oven to 350 degrees F. Grease a 1 1/2 quart ring mold with softened margarine. Refrigerate while preparing the filling. Cook the broccoli according to package directions, but add the garlic to the water. Drain well and discard the garlic. In a 1 quart saucepan over medium heat, saute the onion in the margarine until soft and golden. In a measuring cup, dissolve the potato starch in the water or bouillon, add to the onions. Cook over low heat, stirring until thick and smooth. Cool slightly. In a mixing bowl, beat the egg yolks until light. Stir the yolks, broccoli and walnuts into the onion mixture. In a separate bowl, with clean beaters, beat the whites until stiff. Fold them into the broccoli mixture. Spoon the mixture into the prepared ring mold. Set the mold into a hot water bath that reaches halfway up the sides of the mold. Bake in preheated 350 degree F oven for 30-35 minutes, until firm. Let rest for 5 minutes before unmolding. Servings: 4 Source: The Complete Passover Cookbook by Frances Avrutick
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