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Purée of Jerusalem artichokes with 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.
20 min.
Easy
4.10 €
4 people
7 Ingredients
80 g 
250 g Jerusalem artichokes
150 g cooked potatoes
40 g 
40 g 
Step by step recipe
Stage 1 - ⌛ 4 min.
Stage 2 - ⌛ 2 min.
Prepare the puree
Prepare 250 g Jerusalem artichokes, put them in a high-sided container with 150 g cooked potatoes.
Stage 4 - ⌛ 2 min.
Stage 5 - ⌛ 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 6 - ⌛ 3 min.
Stage 7 - ⌛ 3 min.
Serve immediately.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 57 RDI=88 % | 91 RDI=34 % | 226 RDI=310 % | 1,103 RDI=55 % | 4,620 RDI: 55 % |
| Per 100 g | 10 RDI=16 % | 16 RDI=6 % | 40 RDI=55 % | 197 RDI=10 % | 825 RDI: 10 % |
| Per person | 14 RDI=22 % | 22 RDI=9 % | 56 RDI=78 % | 275 RDI=14 % | 1,155 RDI: 14 % |
- For 4 people : 4.10 €
- Per person : 1.05 €
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Jerusalem artichokes
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