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.
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.
26,7284.2/5 for 32 ratings
Last modified on: April 12th 2015
For 4 people, you will need:
80 g 
40 g 
How long does it take?
Time required for this recipe:
Keeping: Should be eaten immediately.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 30 min. | 40 min. | 1 hour 10 min. |
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?
Step by step recipe
Stage 1 - 4 min.
Stage 2 - 5 min.
Prepare the Jerusalem artichoke purée
Peel and rinse 250 g Jerusalem artichoke and slice into rounds.
Set aside.
Stage 3 - 5 min.
Peel, rinse and slice 150 g potatoes.
Stage 4 - 40 min.
Bring a large saucepan of salted water to the boil. Add the potatoes and Jerusalem artichokes.
Cook until tender (about 40 minutes).
Cook until tender (about 40 minutes).
Stage 5 - 2 min.
When cooked, drain the vegetables and put into a high-sided container.
Stage 7 - 2 min.
Stage 8 - 3 min.
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.
Arrange the cold dice of foie gras on the top...
Stage 10 - 3 min.
Cover wth a second layer of hot purée.
Serve immediately.
Serve immediately.
Remarks
For an even more sophisticated dish, you can sieve the purée.
Nutritional information
How much will it cost?
- For 4 people : 4.05 €
- Per person : 1.01 €
Source
Home made.More recipes?
This recipe uses (among others) | Jerusalem artichoke: You can check-out other recipes which use it, like for example: Baked Mont d'Or with diced mixed vegetables, Normandy seafood stew, Country vegetable soup, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Cauliflower "moelleux" in ramekins, Express sauerkraut, Morteau sausage, Alsatian-style salad, "Day After Pork Belly" Soup, ... All |
 | Foie gras: You can get more informations, or check-out other recipes which use it, for example: Tournedos Rossini, Foie gras fingers, Scallops with crunchy vegetables and wine sabayon, Duck Parmentier, Paté en croute (terrine in a pie crust), ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, Baked apples from St Aubin le Vertueux, Noisette butter, Little Christmas biscuits, Artichoke hearts forestier , ... All |
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