Jerusalem artichoke souflee
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
This recipe has been put forward on International Womens Day by our very own Local Green wonder women Jean. Enjoy!
60 gbutter (plus a bit extra for greasing )
1 Tfresh white breadcrumbs
375 gJerusalem artichokes
1onion (peeled and quartered )
pnMarigold boulion powder
50 gPlain flour
125 mgartichoke cooking water
30 mgred wine
4organic free range eggs (seperated plus 1 extra egg white )
4 Tchopped parsely
4 TFreshly grated Parmesan (plus some for dusting )
pnsalt and pepper
- Make a parchment paper collar 4 cm/2 inch high for the 1 liter/2 pint souflee dish
- Butter the inside of the dish and dist the inside of the dish alternating with parmesan and breadcrumbs
- Pre-heath the oven to 200 centigrade, gas mark 6, with a baking sheet inside.
- Place artichoke in a pan with the galric, onion, salt, boullion and cover with water.
- Put a lid on the pan and bring to boil, reduce heat slightly and cook until tender.
- Drain the vegetables but be sire to keep the water.
- Push the vegetables through a sieve to make a thick puree. Alternatively use a blender.You need to end up with 200g
- Whilst the artichokes are cooking melt butter in a small pan and add flour to make a roux and cook until thickened.
- Add the left over vegetable water stiring until the roux runs smooth, then add the milk, red wone and bay leaf.
- When thick and smooth add the artichoke puree
- Beat in the egg yolks, one at a time,add herbs, chilli, parmesans,salt and pepper.
- Finally fold in the whisked egg whites, in large cicruclar movements
- Pour the mixture into the prepared souflee dish.
- Place the paper collar around the rim to hold the rising souflee in place and sit on the hot baking sheet to better transmit heat.
- Cook for 30mins in a preheated oven.
- Do not peek.
- When the souflee is well risen open the oven door, but let it sit there for a couple of minutes.
- Serve with generous green salad and garlic croutons