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Purée of Jerusalem artichokes with foie gras

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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.

39,7834.2/5 for 33 ratings

Grade this recipe:

54321

Last modified on: April 12^th 2015

For 4 people, you will need:

• 0 80 g Foie gras
• 1 250 g Jerusalem artichoke
• 2 150 g potatoes
• 3 40 g butter
• 4 40 g cream
• 5 salt
• 6 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

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Stage 1 - 4 min.

Prepare the foie gras

Cut 80 g Foie gras into small dice, put on a plate and refrigerate.

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Stage 2 - 5 min.

Prepare the Jerusalem artichoke purée

Peel and rinse 250 g Jerusalem artichoke and slice into rounds.

Set aside.

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Stage 3 - 5 min.

Peel, rinse and slice 150 g potatoes.

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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).

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Stage 5 - 2 min.

When cooked, drain the vegetables and put into a high-sided container.

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Stage 6 - 3 min.

Blend, add 40 g butter and 40 g cream, then blend again.

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Stage 7 - 2 min.

Salt and pepper, then blend until completely smooth.

Check the seasoning.

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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.

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Stage 9 - 3 min.

Arrange the cold dice of foie gras on the top...

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Stage 10 - 3 min.

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.

More recipes?

This recipe uses (among others)

	Jerusalem artichoke: You can check-out other recipes which use it, like for example: Jerusalem artichoke salad, Country vegetable soup, Normandy seafood stew, 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: How to cook potato grenaille , Valay salad, Chicken breasts with tarragon, Cauliflower "moelleux" in ramekins, Potato tortilla (Spanish omelette), ... All
	Foie gras: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Tournedos Rossini, Duck Parmentier, Scallops with crunchy vegetables and wine sabayon, 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: Almond cream or frangipane, Norwegian tartines, Amandier (gluten-free almond cake), Spinach on toast with bechamel, Gâteau Breton (Brittany butter cake), ... All

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