Jerusalem Artichoke Souffle

Rating: 4.43 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Bring milk and water to a boil, add garlic, Jerusalem artichoke and leek and make 20 min. (Attention: likes to boil over !!). Then whisk until smooth and cool a little bit.

Add pepper, cheese, egg yolks and nutmeg, whisk egg whites until stiff and fold in precisely. Immediately fill into well-buttered souffle dishes.

Bake in the heated oven at 200 °C on the lowest shelf for 35 to 40 minutes.

Serve with a raw salad.

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