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Purée of Jerusalem artichokes with foie gras

Name: Purée of Jerusalem artichokes with foie gras
Prep time: 20 min
Total time: 20 min
Yield: 4 people
Cuisine: French
Ingredients: 80 g Foie gras; 250 g Jerusalem artichokes; 150 g cooked potatoes; 40 g butter; 40 g cream; Salt; Pepper

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.

86 K 4.2/5 (33 reviews)539550

Duration

20 min.

Difficulty

Easy

Last modified on: October 16^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

20 min.

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Step by step recipe

Step 1 - ⌛ 4 min.

Purée of Jerusalem artichokes with foie gras : Step 1

Prepare the foie gras

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

Step 2 - ⌛ 2 min.

Purée of Jerusalem artichokes with foie gras : Step 2

Prepare the puree

Prepare 250 g Jerusalem artichokes, put them in a high-sided container with 150 g cooked potatoes.

Step 3 - ⌛ 3 min.

Purée of Jerusalem artichokes with foie gras : Step 3

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

Step 4 - ⌛ 2 min.

Purée of Jerusalem artichokes with foie gras : Step 4

Salt and pepper, then blend until completely smooth.

Check the seasoning.

Step 5 - ⌛ 3 min.

Purée of Jerusalem artichokes with foie gras : Step 5

Plate up

Heat the ramekins you will be using to serve.

Put a layer of hot purée in the bottom of each dish.

Step 6 - ⌛ 3 min.

Purée of Jerusalem artichokes with foie gras : Step 6

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

Step 7 - ⌛ 3 min.

Purée of Jerusalem artichokes with foie gras : Step 7

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.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=5 %	14 g RDI=5 %	14 g RDI=20 %	197 kcal RDI=10 %	825 kJ RDI=10 %
Per person	5 g RDI=7 %	19 g RDI=7 %	20 g RDI=27 %	276 kcal RDI=14 %	1,155 kJ RDI=14 %
Whole recipe	18 g RDI=28 %	76 g RDI=29 %	80 g RDI=110 %	1,104 kcal RDI=55 %	4,620 kJ RDI=55 %