Sunchoke Souffle with Toasted Pecans
The nutty sweetness of Sunchokes (also called Jerusalem Artichokes) adds an extra element of flavor to this classic souffle. The addition of pecans makes it seasonal and festive.
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 soufflÃ© today. Because I have been wanting to do a post addressing some of the issues people have with soufflÃ©s. I just didnâ€™t know how I was going to incorporate a soufflÃ© 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 soufflÃ© only reinforces my theme for todayâ€“ and that theme is quite simply; despite their big, bad reputation, soufflÃ©s are a piece of cake! Well, I hope not literally cake, but you know what I mean.
Because soufflÃ©s are not difficult. SoufflÃ©s 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. Doesnâ€™t that sound just like the weather outside?
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