You could probably add spinach to this recipe.

JERUSALEM ARTICHOKE SOUFFLE

350g (12oz) Jerusalem artichokes
100g (4oz) celery
half a lemon
FOR THE WHITE SAUCE:
75g (2 1/1oz) margarine
40g (1 1/2oz) flour
200ml (7 fl oz) milk
50g (2oz) Parmesan cheese
1 garlic clove
1 tsp paprika
salt
4 large eggs, separated

Wash the artichokes and chop into 1cm chunks. Steam with the chopped celery for 20 minutes until soft.

Transfer to a blender, add the juice from the lemon and blend until smooth.

FOR THE WHITE SAUCE:
Melt the margarine, add the flour and cook, stirring for 1 minute.

Slowly add the milk and continue stirring until the sauce thickens.

Stir in the grated Parmesan, crushed garlic, paprika and salt.

Separate the eggs. Stir the yolks into the artichoke mixture and mix into the white sauce.

Beat the egg whites until stiff and fold into the artichoke mixture.

Grease a large souffle dish, pour in the souffle mixture and bake at 200C (400F, gas 6) for 25 minutes. Serve immediately.

Servings: 4