Bajoran Hasperat Souffle’

 

 

All these years of watching Star Trek, and I always wondered what it was like to be one of the species. What was it like to live on Andoria?  What did a Red Bat taste like? So, I started researching and decided it was time to find out. Bajoran Hasperat is a vegetable with a great deal of Chlorophyll and Capsaicin. It is brine fermented. The longer it ferments, the hotter it gets. It can be prepared in a variety of ways. I have gone to Deep Space Nine for this variation. I believe it to be as close as a human on Earth can get.   Enjoy!

 

 

INGREDIENTS

Bajoran Hasperat

( brined carrot peels, hot/sweet red chilies, kale, spinach…..sourkrout )

 

3 tablespoons unsalted butter, plus more, room temperature, for dish
2 tablespoons sugar, plus more for dish
Coarse salt to taste
fresh rosemay to taste
1/4 cup all-purpose flour
3/4 cup whole milk, room temperature
3 large egg yolks, plus 5 large egg whites, room temperature
1 1/2 teaspoons fresh lemon juice

DIRECTIONS

Preheat oven to 375 degrees, with rack in lower third. Brush a 2 1/2-quart souffle dish with butter, then coat with sugar.
Bring parsnips, carrots, and carrot juice to a boil in a medium saucepan. Reduce heat to medium-low and simmer, partially covered, until vegetables ?
are very tender, 15 to 18 minutes. Drain, reserving 1/2 cup liquid. Puree vegetables, reserved liquid, and 1 1/2 teaspoons salt in a blender until ?
smooth. Transfer to a large bowl.
Melt butter in a medium saucepan over medium. Whisk in flour. Cook, whisking constantly, until mixture is golden and nutty-smelling, 2 to 3 minutes. ?
Slowly whisk in milk (mixture will splatter) and cook, whisking constantly, until mixture thickens to a paste, about 1 minute. Stir into vegetable ?
puree along with yolks, lemon juice, thyme, and allspice. Let cool completely.
Beat egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and slowly add sugar, beating until stiff, glossy ?
peaks form, 4 to 5 minutes. Stir one-third of egg-white mixture into carrot mixture until thoroughly combined. Gently fold in remaining egg-white ?
mixture just until combined. Transfer to prepared dish; gently smooth top.
Bake souffle until puffed and golden brown on top and center is set, 50 to 55 minutes; serve.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s