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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.

26,0554.2/5 for 32 ratings

Last modified on: April 12^th 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

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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?

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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.

Nutritional information

% 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 : 4.05 €
Per person : 1.01 €

Note : These prices are only approximate

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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, Melt-in-the mouth meat and vegetables in a sealed casserole, Country vegetable soup, 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: Grated potato cakes, Fillets of sole Dieppoise, Normandy seafood stew, Hot box cheese , Warm Leek and Potato Salad, ... All
	Foie gras: You can get more informations, or check-out other recipes which use it, for example: Duck Parmentier, Foie gras Chantilly , Tournedos Rossini, Sarladaise potatoes, Beef Wellington, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Toasted almond cake, Parcels of fish fillet in spinach, Tea and white chocolate biscuits, Potato purée , Baked potoatoes with herb butter or cream , ... All

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