Reviews Add Rating & Review
Back to Jerusalem Artichoke Souffle All Reviews for Jerusalem Artichoke Souffle - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Jerusalem Artichoke Souffle Recipe Summary Servings: 6
Ingredients Ingredient Checklist 4 tablespoons unsalted butter, plus 1 tablespoon melted for dish 1/3 cup plus 2 tablespoons toasted hazelnuts, finely chopped 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese 3 cups milk 1 pound Jerusalem artichokes (about 10 small), peeled, cut into 1-inch chunks, and reserved in cold water (drain and pat dry before using) 1/4 cup all-purpose flour 4 large egg yolks 2 teaspoons coarse salt 1 teaspoon finely chopped fresh rosemary 1 teaspoon finely chopped fresh thyme 1/2 teaspoon finely chopped fresh sage 5 large egg whites, room temperature
Cook’s Notes This puree may be used to enrichmashed potatoes, and somechefs use it to thicken sauces.
Gallery Jerusalem Artichoke Souffle
Recipe Summary Servings: 6
Gallery
Jerusalem Artichoke Souffle
Jerusalem Artichoke Souffle
Jerusalem Artichoke Souffle
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 4 tablespoons unsalted butter, plus 1 tablespoon melted for dish 1/3 cup plus 2 tablespoons toasted hazelnuts, finely chopped 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese 3 cups milk 1 pound Jerusalem artichokes (about 10 small), peeled, cut into 1-inch chunks, and reserved in cold water (drain and pat dry before using) 1/4 cup all-purpose flour 4 large egg yolks 2 teaspoons coarse salt 1 teaspoon finely chopped fresh rosemary 1 teaspoon finely chopped fresh thyme 1/2 teaspoon finely chopped fresh sage 5 large egg whites, room temperature
Directions
Preheat oven to 400 degrees. Brush inside of a 1 1/2-quart souffle dish with melted butter. Add 2 tablespoons each hazelnuts and cheese to dish; rotate to coat. Set aside.
Combine milk and artichokes in a medium saucepan; bring just to a boil over medium heat. Reduce heat to medium-low; simmer, uncovered, until artichokes are tender when pierced with the tip of a paring knife, about 30 minutes. Drain in a colander set over a heatproof bowl, reserving 1 1/4 cups milk.
In a food processor, puree artichokes until smooth. Pass puree through a fine sieve into a bowl; discard solids.
Melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Whisk in flour; cook, stirring, 2 minutes. While whisking, slowly add reserved milk; whisk until smooth, then whisk in puree. Remove from heat.
Whisk in egg yolks, one at a time, until smooth. Whisk in salt, herbs, and remaining 1/3 cup hazelnuts and 1/4 cup cheese.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites to stiff peaks; gently fold into artichoke mixture and spoon into prepared dish. Bake until puffed and golden brown, about 40 minutes. Serve immediately.
Cook’s Notes This puree may be used to enrichmashed potatoes, and somechefs use it to thicken sauces.
Cook’s Notes
This puree may be used to enrichmashed potatoes, and somechefs use it to thicken sauces.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Jerusalem Artichoke Souffle
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Jerusalem Artichoke Souffle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
