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.
45K 33 4.2
Last modified on: April 12th 2015
Keywords for this recipe:Jerusalem artichokePotatoesArtichokeRamekinFoie gras
80 g 
250 g Jerusalem artichoke
150 g 
40 g 
40 g 
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Jerusalem artichoke: You can check-out other recipes which use it, like for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Country vegetable soup, Baked Mont d'Or with diced mixed vegetables, Normandy seafood stew, Turnip and Jerusalem artichoke soup, ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Crème de foie gras, Real home-made chips* , Chicken breasts with tarragon, Baked potoatoes with herb butter or cream , Gratin Comtois, ... All |
 | Foie gras: You can get more informations, or check-out other recipes which use it, for example: Foie gras Chantilly , Beef Wellington, Sarladaise potatoes, Paté en croute (terrine in a pie crust), Duck Parmentier, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Couscous, Chestnut moelleux, Salmon rillettes, Gnocchi alla romana, ... All |
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