Jerusalem artichoke souffle maybe sounds difficult, but isn't when you follow this recipe. The Jerusalem artichoke tastes like a combination of cauliflower and potato. And when you make a soufflé of it, it become deliciously airy.
Today we ate a relatively unknown vegetable : Jerusalem artichoke. And that's a pity , because a Jerusalem artichoke has got a wonderful flavor. The flavor of the Jerusalem artichoke is a combination of cauliflower with potatoes . And that's a fine use of this vegetable, as a substitute for potatoes and cauliflower. But what is also very good, is a Jerusalem artichoke soufflé as a side dish. And below I described a delicious Jerusalem artichoke soufflé.
- a soufflé rises beautiful in the oven, but if you open it while baking, it will go down immediately. Keep the oven door closed!
- To stiffen your egg whites make sure that the equipment you're using is fat free. Therefor wash them with hot water and detergent.
- You can substitute Jerusalem artichoke with parsnip or cauliflower
- A delicious roast beef or roulade is a delicious choice.
- The roasted vegetable casserole is also a great side dish.
- A soufflé is very sensitive to temperature changes. So when they come out of the oven, serve them immediately. You can't store them or freeze them.
Other delicious vegetable side dish
- Green beans with herb breadcrumbs
- Brussels sprouts with orange glaze
- Eggplant with mozzarella and Italian herbs
- Cauliflower bacon gratin
It's a good taste!
Recipe Jerusalem artichoke
Jerusalem artichoke soufflé
- 400 grams Jerusalem artichokes
- 60 grams butter + extra for buttering the baking forms
- 100 mL water
- 2 tablespoons flour
- 4 eggs size L
- 150 ml milk cold
- 50 gram cheese old
- salt and pepper and nutmeg grated
- Preheat the oven to 200 degrees Celsius.
- Brush the soufflé dishes with butter.
- Peel the Jerusalem artichokes and slice into cubes of 1 x 1 cm .
- Separate the eggs and keep the yolks and the egg whites separately.
- Grate the cheese.
- Melt 2 tablespoons butter (30 grams) in a frying pan.
- Pour 100 mL of water into the pan and add the diced Jerusalem artichoke and simmer on medium heat so the water evaporates.
- When the water is evaporated you prick with a fork in the Jerusalem artichoke. If the fork slides in easy then it is done, if not add more water and cook a little longer.
- When the Jerusalem artichoke is tender and the water has evaporated , then fry briefly in the remaining butter so it becomes nice and browned!
- Mash the artichokes with a fork .
- In another pan, melt the remaining butter.
- Add the flour at once and keep stirring the flour with a spatula for 2 minutes so it won't brown.
- Add the cold milk at once while stirring well with a whisk, make sure there are no lumps. When the sauce thickens you turn off the heat and stir in the Jerusalem artichoke mash and the egg yolks.
- Season with grated cheese, salt, pepper and nutmeg.
- Grab a very clean bowl, beat the egg whites with a pinch of salt until stiff.
- Spoon a quarter of the egg white into the Jerusalem artichoke mixture. Stir until well blended . Add the rest and mix gently with a spatula the egg whites through the mixture.
- Spoon into buttered soufflé dishes and put straight into the oven . Bake ( the soufflé will rise above the mold) for 20 minutes. Don't open the oven while baking, the souffle will drop).
- After baking remove from the oven and serve immediately.
What did I use to prepare this
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