RCI-SN.002.0245.001
Placenta with Broccoli
192px This is a tasty dish that the whole family will love. It might go well served with rice, especially if the rice is loose and firm. 3 pound baby. Chopped and packed, this is just a bit more than 1/3 cup.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultybeginner
Ingredients
- chopped fresh human placenta1/3 cup
- 2/3 cup
- 2 unit
- t thyme1/8 unit
- 1 unit
Method
1
Preheat your oven to 375°F (190°C) and lightly grease a round baking dish or tart pan with a small amount of oil.
5 minutes
2
Wash the broccoli thoroughly and cut it into small, even florets, discarding the tough lower stems.
5 minutes
3
Heat a thin layer of oil in a skillet over medium heat and sauté the broccoli florets until they are just tender and lightly golden, stirring occasionally.
7 minutes
4
Remove the broccoli from the heat and allow it to cool slightly, then arrange it evenly across the bottom of the prepared baking dish.
5 minutes
5
In a bowl, whisk the egg whites until they are slightly frothy and season lightly with salt and pepper if desired.
3 minutes
6
Pour the whisked egg whites evenly over the arranged broccoli in the baking dish, ensuring all florets are coated.
2 minutes
7
Drizzle a small amount of oil over the top of the egg white and broccoli mixture to promote even browning during baking.
1 minutes
8
Place the dish in the preheated oven and bake until the egg whites are fully set and the top is lightly golden, then remove and allow to rest for a few minutes before slicing and serving.
25 minutes