Recipe for Jerusalem Artichoke Souflee

Summary

Servings:

Prep time:

30 minutes

Source:

This recipe has been put forward on International Womens Day by our very own Local Greens Wonder Woman, Jean!

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 dust 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 sure 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 wine 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 30 mins in a preheated oven.
Do not peek or the souflee may fall.
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