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 artichoke soufflé.
Recipe: Jerusalem artichoke soufflé
- 400 grams Jerusalem artichokes;
- 60 ounces ( 4 tablespoons ) butter + extra for buttering the baking forms;
- 100 mL water;
- 2 tablespoons flour;
- 4 eggs (L);
- 150 ml of cold milk;
- 50g old cheese;
- Salt , pepper and nutmeg.
- Soufflé dishes;
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 to evaporate the water. 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 is nice and browned! Then mash the artichokes with a fork .
In another pan , melt the remaining butter. Add the flour 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. Set aside .
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 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. Remove from the oven and serve immediately.4Pure: Jerusalem artichoke souffle