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 becomes 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 beautifully 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. Therefore wash them with hot water and detergent.
- You can substitute Jerusalem artichoke with parsnip or cauliflower.
- 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.
📖 Recipe
Servings: persons
Ingredients
- 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 Parmesan or Old cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon nutmeg fresh grated
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).
- Brush the soufflé dishes with butter.
- Peel the Jerusalem artichokes and slice into cubes of ¼ x ¼ inches (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 3⅓ floz. (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.
Notes
- A soufflé rises beautifully 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. Therefore wash them with hot water and detergent.
- You can substitute Jerusalem artichoke with parsnip or cauliflower.
Nutrition
Calories: 331kcal | Carbohydrates: 23g | Protein: 12g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 213mg | Sodium: 414mg | Fiber: 2g | Sugar: 12g | Vitamin A: 818IU | Vitamin C: 4mg | Iron: 4mg
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