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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
80 ml 
250 ml Jerusalem artichokes
150 ml cooked potatoes
41.28 ml 
40 ml 
Step by step recipe
Stage 1 - 4 min.
Stage 2 - 2 min.
Prepare the puree
Prepare 250 ml Jerusalem artichokes, put them in a high-sided container with 150 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 | 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
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Butter
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