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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
240 ml 
750 ml Jerusalem artichokes
450 ml cooked potatoes
124 ml 
120 ml 
Step by step recipe
Stage 1 - 4 min.
Stage 2 - 2 min.
Prepare the puree
Prepare 750 ml Jerusalem artichokes, put them in a high-sided container with 450 ml 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
You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Beef Wellington, Sarladaise potatoes, Foie gras Chantilly , Scallops with crunchy vegetables and wine sabayon, ... See them all 8
Cream
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