Jerusalem Artichoke Soufflés

Name: Jerusalem Artichoke Soufflés
Ingredients: 150 ml (¼ pint) milk; 25 g (1 oz) plain flour; Salt and freshly ground black pepper; 4 free range eggs, separated; 50 g (2 oz) unsalted butter; 150 ml (¼ pint) water; Cayenne pepper; A little freshly grated Parmesan cheese; 450 g (1 lb) Jerusalem artichokes, peeled and cut into small pieces

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

50 g (2 oz) unsalted butter
A little freshly grated Parmesan cheese

Starter
Vegetarian

Method

These are a wonderful starter for a special occasion. Jerusalem artichokes have an earthy, nutty flavour that makes a great soufflé.

Preheat the oven to 200°C/400°F/gas mark 6 and place a baking sheet in it. Use half the butter to grease four 2