4Pure by Andrea: A blog about delicious food, simple and easy to made. With menu's for entertaining and parties

Jerusalem artichoke soufflé

Post by: andrea     No Comments     , , ,      On  feb 19, 2014

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.

A day on the homestead

Jerusalem artichokes are sold in a health food store, but recently I saw they are sometimes available at the supermarket. And they are also very easy to grow. Maybe a little too easy , because when you’ve got them, you won’t get rid of them.

But how do you breed them? Make sure you get / buy a piece of artichoke and dig it in the ground in spring. It doesn’t need to be a large piece of Jerusalem artichokes because they grow from leftovers. Put them (or it) in the ground and wait until the autumn. While you wait green stalks will appear and die (brown) again by fall . And at that point you can go dig the Jerusalem artichokes . You can do that in the fall , but you can also wait until you need them, before you get them out of the ground (but make sure though that it does not freeze, because then the digging will become a bit tricky) . Replanting is not necessary, because the remaining bits ( and there is always a small piece left behind) grows into new Jerusalem artichokes. As I said , there is one drawback. Because the remaining bits become new Jerusalem artichokes, this does have the effect that you won’t get rid of them. Do you find that a problem, take piece of banded garden or a container where you plant them, so you can contain them. And if you don’t mind this, you have a really fun and tasty plant for years throughout your garden which gives you a lot of cooking pleasure.

I personally have chosen to plant the Jerusalem artichoke in a banded piece of garden.  Below I put todays harvest in the picture!

4Pure: Jerusalem artichoke harvest

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;
  • Whisk;
  • Spatula;
  • Brush.


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


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