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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.

45K 33 4.2

Last modified on: April 12^th 2015

Keywords for this recipe:Jerusalem artichoke Potatoes Artichoke Ramekin Foie gras

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 to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
30 min.	40 min.	1 hour 10 min.

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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.

Keeping

Should be eaten immediately.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
810 Kcal or 3,391 Kj	18 gr	76 gr	80 gr
40 %	7 %	7 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
145 Kcal or 607 Kj	3 gr	14 gr	14 gr
7 %	1 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
202 Kcal or 846 Kj	5 gr	19 gr	20 gr
10 %	2 %	2 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 4.05 €
Per person : 1.01 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Jerusalem artichoke: You can check-out other recipes which use it, like for example: Turnip and Jerusalem artichoke soup, Leek and Jerusalem artichoke soup, Jerusalem artichoke salad, Baked Mont d'Or with diced mixed vegetables, 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: Mini Mont d'Or fondue with "spuds in blankets", Mushroom velouté, Alsatian-style salad, Pork roast with herbs, Cervelas salad, ... All
	Foie gras: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Scallops with crunchy vegetables and wine sabayon, Foie gras fingers, Foie gras Chantilly , 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: Roasted Cauliflower, Spinach on toast with bechamel, Almond mug cake for Mary, Gingerbread, Leek and broccoli "à la flamande", ... All

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