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.
25,8724.2/5 for 32 ratings
Last modified on: April 12th 2015
For 4 people, you will need:
- 1
80 g Foie gras - 2
250 g Jerusalem artichoke - 3
150 g potatoes - 4
40 g butter - 5
40 g cream - 6
salt - 7
pepper - Total weight: 560 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 30 min. | 40 min. | 1 hour 10 min. |
Keeping:
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?
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: Normandy seafood stew, Country vegetable soup, Melt-in-the mouth meat and vegetables in a sealed casserole, 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: Vegetable pie, Melting Epoisses on toast , Potatoes with prawns, Fillets of sole Dieppoise, Baked potoatoes with herb butter or cream , ... All |
 | Foie gras: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Tournedos Rossini, Scallops with crunchy vegetables and wine sabayon, Sarladaise potatoes, Foie gras Chantilly , ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Potato Waffles with Smoked Salmon, Sautéed green vegetables, Plain cake, Pavlova, ... All |
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