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Market Matters- Sunchokes: If You Can Puree Em… You Can Souffle Em!


There is autumn in the air. I got a whiff of someone’s first fire of the season when I awoke this morning. Which put me in the mood for something seasonal from the Hollywood Farmers Market for the week’s Market Matters.

I had already decided I was going to make a soufflé today. Because I have been wanting to do a post addressing some of the issues people have with soufflés. I just didn’t know how I was going to incorporate a soufflé into my Market Matters post, especially now that I my taste buds had a need for something autumnal.

But the truth is, choosing an unusual ingredient for my soufflé only reinforces my theme for today– and that theme is quite simply; despite their big, bad reputation, soufflés are a piece of cake! Well, I hope not literally cake, but you know what I mean.

Because soufflés are not difficult. Soufflés are a roux and egg whites barely mixed together and baked until golden. As I am sure you already know a roux is very easy to infuse with just about any flavor. So I decided to infuse mine with the sweet, nutty essence of sunchokes (Jerusalem artichokes) and pecans. Doesn’t that sound just like the weather outside?