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Jerusalem Artichoke Souffle Recipe
|Butter||2 4⁄25 Ounce (2 Ounce Plus 1 Teaspoon)|
|Milk||10 Fluid Ounce|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Finely chopped fresh oregano/1/8 teaspoon dried oregano||1⁄4 Teaspoon|
|Parmesan cheese||2 Ounce, grated|
|Jerusalem artichokes||8 Ounce, peeled, simmered for about 30 minutes or until tender and drained|
|Double cream||2 Tablespoon|
Serving size: Complete recipe
Calories 1620 Calories from Fat 941
% Daily Value*
Total Fat 106 g163.2%
Saturated Fat 52.2 g260.8%
Trans Fat 0 g
Cholesterol 940.1 mg
Sodium 2283 mg95.1%
Total Carbohydrates 106 g35.3%
Dietary Fiber 6.2 g24.8%
Sugars 39.5 g
Protein 67 g133.7%
Vitamin A 66.4% Vitamin C 17.4%
Calcium 117.5% Iron 75.7%
*Based on a 2000 Calorie diet
Using 1 teaspoon of the butter, grease a 3 pint [1 1/2 quart] souffle dish.
Tie a strip of greaseproof or waxed paper around the rim of the souffle dish so that it projects about 2 inches over the top.
Set the souffle dish aside.
In a large, heavy saucepan, melt the remaining butter over moderate heat.
Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste.
Gradually stir in the milk, being careful to avoid lumps.
Return the pan to the heat and cook the sauce for 2 to 3 minutes, stirring constantly, or until it becomes very thick and smooth.
Remove the pan from the heat.
Stir in the salt, pepper, cayenne, oregano and cheese.
Set aside to cool slightly.
Meanwhile, place a fine strainer over a medium sized mixing bowl.
Using the back of a wooden spoon, rub the cooked artichokes through the strainer to make a puree.
Stir the pureed artichokes and the cream into the sauce mixture.
Stir in the egg yolks and combine the mixture thoroughly.
In a medium sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Using a metal spoon, carefully fold the egg whites into the artichoke mixture.
Spoon the mixture into the prepared souffle dish.
Place the dish in the centre of the oven and bake for 35 to 40 minutes, or until the souffle has risen and is golden brown on top.
Remove the dish from the oven.
Quickly remove and discard the paper collar.