Jerusalem Artichoke & Thyme Soufflé

Breakfast & brunch, Gluten-Free, Main dishes

Jerusalem Artichoke & Thyme Soufflé

My friend Charles is an avid gardener. It’s a passion that he picked up from his parents at the age of 12, and which he plans to share with his young daughters in the coming years. Knowing this, you can imagine my surprise when I found out that he doesn’t eat much vegetables. I like to tease him about it.

Jerusalem artichokes (topinambours, en français) are one of his favourite and best performing crops. I love the nutty flavour and mild sweetness of this odd-looking, somewhat unpopular, root vegetable. If you’ve never tried it, you’re seriously missing out. Back in October, he offered to share with me some of his harvest in exchange for recipe ideas. As I’m not one to turn down vegetable donations (insanity!), we made a deal and I promised him a recipe on Craving Greens.

This jerusalem artichoke & thyme soufflé with aged cheddar is delicious, elegant, and would make an excellent brunch dish for the upcoming holidays. I’m sure Charles will agree!

Jerusalem Artichoke & Thyme Soufflé

  • 2 pounds jerusalem artichokes (3 cups, puréed)
  • 5 eggs, separated
  • 1 cup aged cheddar, grated
  • 1/2 cup milk
  • 1/2 small onion, minced
  • 1 tbsp fresh thyme + more for garnish
  • 1/2 tsp salt
  • Olive oil
Bring water to boil in a large pot. Lightly grease 8-10 ramekins with olive oil and set aside.
Meanwhile, prep the jerusalem artichokes by cutting off any blackened spots and dicing them into one-inch cubes. Add them to the water and boil for 10 minutes, until tender.

Drain and purée in a food processor until smooth. Transfer to a mixing bowl.

Add the grated cheddar, milk, minced onion, fresh thyme and salt. Stir to combine.

Note: This mixture is truly delicious as is. You could even stop right here and serve it as a side dish. Taste with self-control if you choose to proceed!

Preheat oven to 400F.

Separate the eggs. Add the egg yolks to the jerusalem artichoke mixture and stir to combine.

Beat the egg whites to stiff peaks.

Gently fold in the egg whites into the mixture.

Evenly divide the mixture into the greased ramekins, leaving some head space.

Bake in preheated oven for 20-25 minutes, until nicely risen and golden. Cooking time will vary depending on the size of ramekins used.

Serve topped with fresh thyme. Dig in!

Jerusalem Artichoke & Thyme Soufflé
Serves 6-8. Recipe inspired by Vicki Chelf Hudon and Yotam Ottolenghi