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Purée of Jerusalem artichokes with foie gras

Purée of Jerusalem artichokes with foie gras

This recipe features a rather unexpected combination that works really well: the distinctive flavour of Jerusalem artichoke with the richness of foie gras.

The Jerusalem artichokes are puréed with potatoes. This is serves hot mixed with very cold diced foie gras.

The combination of flavours and contrast of hot and cold is delicious.

25,1194.2/5

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Last modified on: April 12th 2015

For 4 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
30 min.40 min.1 hour 10 min.
Preservation:
Should be eaten immediately.
At what time?
Work this out...

Step by step recipe

Stage 1
4 min.
Purée of Jerusalem artichokes with foie gras : Photo of step #1

Prepare the foie gras


Cut 80 g Foie gras into small dice, put on a plate and refrigerate.
Stage 2
5 min.
Purée of Jerusalem artichokes with foie gras : Photo of step #2

Prepare the Jerusalem artichoke purée



Peel and rinse 250 g Jerusalem artichoke and slice into rounds.

Set aside.
Stage 3
5 min.
Purée of Jerusalem artichokes with foie gras : Photo of step #3 Peel, rinse and slice 150 g potatoes.
Stage 4
40 min.
Purée of Jerusalem artichokes with foie gras : Photo of step #4 Bring a large saucepan of salted water to the boil. Add the potatoes and Jerusalem artichokes.

Cook until tender (about 40 minutes).
Stage 5
2 min.
Purée of Jerusalem artichokes with foie gras : Photo of step #5 When cooked, drain the vegetables and put into a high-sided container.
Stage 6
3 min.
Purée of Jerusalem artichokes with foie gras : Photo of step #6 Blend, add 40 g butter and 40 g cream, then blend again.
Stage 7
2 min.
Purée of Jerusalem artichokes with foie gras : Photo of step #7 Salt and pepper, then blend until completely smooth.

Check the seasoning.
Stage 8
3 min.
Purée of Jerusalem artichokes with foie gras : Photo of step #8

Plate up


Heat the ramekins you will be using to serve.

Put a layer of hot purée in the bottom of each dish.
Stage 9
3 min.
Purée of Jerusalem artichokes with foie gras : Photo of step #9 Arrange the cold dice of foie gras on the top...
Stage 10
3 min.
Purée of Jerusalem artichokes with foie gras : Photo of step #10 Cover wth a second layer of hot purée.

Serve immediately.

Remarks

For an even more sophisticated dish, you can sieve the purée.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)
Jerusalem artichokeJerusalem artichoke: You can check-out other recipes which use it, like for example: Baked Mont d'Or with diced mixed vegetables, Country vegetable soup, Melt-in-the mouth meat and vegetables in a sealed casserole, Normandy seafood stew, ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Cauliflower "moelleux" in ramekins, Ramekins of duchess potatoes, Endives "bonne femme", Mushroom velouté, Maroilles cheese quiche, ... All
Foie grasFoie gras: You can get more informations, or check-out other recipes which use it, for example: Duck Parmentier, Beef Wellington, Sarladaise potatoes, Tournedos Rossini, Foie gras Chantilly , ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Montbenoit's canapés, Cookies, Parcels of fish fillet in spinach, Chocolate eclairs, Spinach Croque-monsieur , ... All

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