Roasted-Garlic Soufflé

Roasted-Garlic Soufflé
Photo by John Kernick

Ingredients

  • 4 large eggs
  • 1 teaspoon thyme leaves
  • 3 large thyme sprigs
  • 1 California bay leaf
  • 1 whole clove
  • 1 ½ cups grated Parmigiano-Reggiano
  • ¾ cup grated Gruyère
  • + 10 more ingredients
    • 2 ½ cups whole milk
    • 1 ½ tablespoons fine dry bread crumbs
    • ¼ teaspoon grated nutmeg
    • 7 tablespoons unsalted butter
    • 5 tablespoons all-purpose flour
    • 1 medium onion
    • 3 cloves garlic
    • 1 tablespoon olive oil
    • 3 large heads garlic
    • 1/8 teaspoon whole black peppercorns

Preheat oven to 400°F with rack in middle. Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins. M...

View full recipe at Epicurious

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