Jerusalem Artichoke Souffle

Ingredients

• 4 tablespoons unsalted butter, plus 1 tablespoon melted for dish
• 1/3 cup plus 2 tablespoons toasted hazelnuts, finely chopped
• 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
• 3 cups milk
• 1 pound Jerusalem artichokes (about 10 small), peeled, cut into 1-inch chunks, and reserved in cold water (drain and pat dry before using)
• 1/4 cup all-purpose flour
• 4 large egg yolks
• 2 teaspoons coarse salt
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon finely chopped fresh sage
• 5 large egg whites, room temperature

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag