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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
2 people
7 Ingredients
1.4 oz 
4.4 oz Jerusalem artichokes
2.6 oz cooked potatoes
0.7 oz 
0.7 oz 
Step by step recipe
Stage 1 - 4 min.
Stage 2 - 2 min.
Prepare the puree
Prepare 4.4 oz Jerusalem artichokes, put them in a high-sided container with 2.6 oz 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 | 30 RDI=10 % | 50 RDI=4 % | 110 RDI=20 % | 550 RDI=30 % | 2,310 RDI: 30 % |
| Per 100 g | 10 RDI=4 % | 20 RDI=2 % | 40 RDI=6 % | 200 RDI=10 % | 830 RDI: 10 % |
| Per person | 10 RDI=6 % | 20 RDI=2 % | 60 RDI=9 % | 280 RDI=10 % | 1,160 RDI: 10 % |
- For 2 people : 2.05 €
- Per person : 1.05 €
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Jerusalem artichokes
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Cooked potatoes
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Foie gras
You can get more informations, or check-out other recipes which use it, for example: Sarladaise potatoes, Duck Parmentier, Foie gras fingers, Scallops with crunchy vegetables and wine sabayon, Beef Wellington, ... See them all 8
Cream
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