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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 people
7 Ingredients
½ cup 
1 cup Jerusalem artichokes
2⁄3 cup cooked potatoes
cup + 3 tablespoons 
3 tablespoons 
Step by step recipe
Stage 1 - 4 min.
Stage 2 - 2 min.
Prepare the puree
Prepare 1 cup Jerusalem artichokes, put them in a high-sided container with 2⁄3 cup 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 | 60 RDI=20 % | 90 RDI=9 % | 230 RDI=30 % | 1,100 RDI=60 % | 4,620 RDI: 60 % |
| 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 4 people : 4.10 €
- 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: Duck Parmentier, Paté en croute (terrine in a pie crust), Tournedos Rossini, Scallops with crunchy vegetables and wine sabayon, Sarladaise potatoes, ... See them all 8
Butter
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