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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
12 people
7 Ingredients
8.5 oz 
1 lb + 10.4 oz Jerusalem artichokes
15.8 oz cooked potatoes
4.4 oz 
4.2 oz 
Step by step recipe
Stage 1 - 4 min.
Stage 2 - 2 min.
Prepare the puree
Prepare 1 lb + 10.4 oz Jerusalem artichokes, put them in a high-sided container with 15.8 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 | 170 RDI=70 % | 270 RDI=30 % | 680 RDI=100 % | 3,310 RDI=170 % | 13,860 RDI: 170 % |
| 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 12 people : 12.25 €
- Per person : 1.05 €
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Jerusalem artichokes
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Cooked potatoes
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Foie gras
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