Purée of Jerusalem artichokes with foie gras

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 80 g Foie gras
• 2 250 g Jerusalem artichokes
• 3 150 g cooked potatoes
• 4 40 g butter
• 5 40 g cream
• 6 salt
• 7 pepper
• Total weight: 560 grams

Times:

Preparation
20 min.

Step by step recipe

1	Prepare the foie gras Cut 80 g Foie gras into small dice, put on a plate and refrigerate.
2	Prepare the puree Prepare 250 g Jerusalem artichokes, put them in a high-sided container with 150 g cooked potatoes.
3	Blend, add 40 g butter and 40 g cream, then blend again.
4	Salt and pepper, then blend until completely smooth. Check the seasoning.
5	Plate up Heat the ramekins you will be using to serve. Put a layer of hot purée in the bottom of each dish.
6	Arrange the cold dice of foie gras on the top...
7	Cover wth a second layer of hot purée. Serve immediately.

Remarks

For an even more sophisticated dish, you can sieve the purée.

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