Sunchoke Souffle with Toasted Pecans - SippitySup

Ingredients

• 4 tablespoon unsalted butter
• ⅓ cup pecans, toasted and finely chopped
• ¼ cup plus 3 t grated parmesan cheese
• 1 pound sunchokes, peeled and cut into 1‑inch chunks
• ¼ cup flour
• 4 egg yolks
• kosher salt
• 1 teaspoon rosemary leaves, minced
• 1 teaspoon thyme leaves, minced
• ½ teaspoon sage leaves, minced
• 5 egg whites
• enough milk to cover sunchokes when cooking