JERUSALEM ARTICHOKE SOUFFLE
Pureed and baked in an airysouffle, Jerusalem artichokes lendstructure and flavor withoutweighing it down.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Brush inside of a 1 1/2-quart souffle dish with melted butter. Add 2 tablespoons each hazelnuts and cheese to dish; rotate to coat. Set aside.
- Combine milk and artichokes in a medium saucepan; bring just to a boil over medium heat. Reduce heat to medium-low; simmer, uncovered, until artichokes are tender when pierced with the tip of a paring knife, about 30 minutes. Drain in a colander set over a heatproof bowl, reserving 1 1/4 cups milk.
- In a food processor, puree artichokes until smooth. Pass puree through a fine sieve into a bowl; discard solids.
- Melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Whisk in flour; cook, stirring, 2 minutes. While whisking, slowly add reserved milk; whisk until smooth, then whisk in puree. Remove from heat.
- Whisk in egg yolks, one at a time, until smooth. Whisk in salt, herbs, and remaining 1/3 cup hazelnuts and 1/4 cup cheese.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites to stiff peaks; gently fold into artichoke mixture and spoon into prepared dish. Bake until puffed and golden brown, about 40 minutes. Serve immediately.
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Donelle Ramirez Romero
[email protected]This souffle is perfect for a special occasion. I can't wait to serve it to my friends and family.
Bikram Chaudhary
[email protected]I'm on a low-carb diet. Can I make this souffle without the flour?
m mudassir
[email protected]I'm allergic to eggs. Can I substitute something else in this recipe?
Jayden Baker
[email protected]This recipe seems a bit complicated. I'm not sure if I'm up to the challenge.
Rs sakib Hmm
[email protected]I'm not a big fan of Jerusalem artichokes, but I'm willing to give this recipe a try.
Mumbejja Gorret
[email protected]This souffle looks amazing! I can't wait to try it.
Khoru Kaka
[email protected]I was disappointed with this souffle. The flavor was bland and the texture was dense. I followed the recipe exactly, so I'm not sure what went wrong.
Courage Amanyo
[email protected]This souffle was a bit more challenging to make than I expected, but it was worth the effort. The final product was light and airy, with a delicate flavor. I would recommend this recipe to experienced cooks who are looking for a challenge.
Keaton
[email protected]I followed the recipe exactly and my souffle turned out perfectly. It was so light and fluffy, and the flavor was amazing. I served it with a simple green salad and it was the perfect meal.
Omid DW
[email protected]This souffle was absolutely delicious! The Jerusalem artichokes gave it a wonderful flavor and the cheese and eggs made it rich and creamy. I will definitely be making this again and again.
Nur islam Nerob
[email protected]I've never had Jerusalem artichokes before, but I was pleasantly surprised by how much I enjoyed this souffle. The flavor was unique and earthy, and the texture was light and airy. I would definitely recommend this recipe to anyone looking for someth
Mackenzie Montri
[email protected]This souffle was a hit at my dinner party! Everyone loved the delicate flavor of the Jerusalem artichokes and the fluffy texture of the souffle. I will definitely be making this again.