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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.

24,0324.2/5

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Last modified on: April 12th 2015

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
30 min.40 min.1 hour 10 min.
Preservation: Should be eaten immediately.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 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.
4 min.
2 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.
5 min.
3 Purée of Jerusalem artichokes with foie gras : Photo of step #3Peel, rinse and slice 150 g potatoes. 5 min.
4 Purée of Jerusalem artichokes with foie gras : Photo of step #4Bring a large saucepan of salted water to the boil. Add the potatoes and Jerusalem artichokes.

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

Check the seasoning.
2 min.
8 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.
3 min.
9 Purée of Jerusalem artichokes with foie gras : Photo of step #9Arrange the cold dice of foie gras on the top... 3 min.
10 Purée of Jerusalem artichokes with foie gras : Photo of step #10Cover wth a second layer of hot purée.

Serve immediately.
3 min.

Remarks

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

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
109118 gr76 gr79 gr
55 %7 %7 %12 %
Per 100 g
CaloriesProteins CarbohydratesFats
1953 gr14 gr14 gr
10 %1 %1 %2 %
Per person
CaloriesProteins CarbohydratesFats
2724 gr18 gr19 gr
14 %2 %2 %3 %
% 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?

For 4 people : 4.01 €
Per person : 1.00 €

Note : These prices are only approximate.

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Source: Home made.
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More recipes?

This recipe use (among others)
Jerusalem artichokeJerusalem 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
PotatoesPotatoes: 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 grasFoie 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
ButterButter: 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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