Jerusalem artichoke soufflé
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.
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+ extra for buttering the baking forms
Parmesan or Old cheese
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.
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.
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Jerusalem artichoke soufflé https://www.byandreajanssen.com/jerusalem-artichoke-souffle/ 19/02/2014