|Preparation||Cooking||Start to finish|
|30 min.||40 min.||1 hour 10 min.|
Prepare the foie gras
Cut 80 g Foie gras into small dice, put on a plate and refrigerate.
Prepare the Jerusalem artichoke purée
Peel and rinse 250 g Jerusalem artichoke and slice into rounds.
|3||Peel, rinse and slice 150 g potatoes.||5 min.|
|4||Bring a large saucepan of salted water to the boil. Add the potatoes and Jerusalem artichokes.
Cook until tender (about 40 minutes).
|5||When cooked, drain the vegetables and put into a high-sided container.||2 min.|
|6||Blend, add 40 g butter and 40 g cream, then blend again.||3 min.|
|7||Salt and pepper, then blend until completely smooth.
Check the seasoning.
Heat the ramekins you will be using to serve.
Put a layer of hot purée in the bottom of each dish.
|9||Arrange the cold dice of foie gras on the top...||3 min.|
|10||Cover wth a second layer of hot purée.
For 4 people : 4.01 €
Per person : 1.00 €
|Jerusalem artichoke: You can check-out other recipes which use it, like for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Country vegetable soup, Baked Mont d'Or with diced mixed vegetables, ... All|
|Potatoes: You can get more informations, or check-out other recipes which use it, for example: Potato and broccoli gratin, Morteau sausage, Smooth mixed vegetable soup, Leek and potato soup, Sarladaise potatoes, ... All|
|Foie gras: You can get more informations, or check-out other recipes which use it, for example: Scallops with crunchy vegetables and wine sabayon, Paté en croute (terrine in a pie crust), Beef Wellington, Foie gras fingers, Duck Parmentier, ... All|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Brioche dough, Beurre d'escargot, Crêpes Suzette, French onion soup, Crispy rolls with chicken and leek, ... All|
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