Jerusalem Artichoke Velouté with Foie Gras Recipe

Ingredients:

• 500g Jerusalem artichokes, peeled and chopped
• 2 shallots, finely chopped
• 500ml chicken stock
• 200g foie gras terrine
• 50g unsalted butter
• 150ml double cream
• Salt and pepper to taste

Step 1: The Velouté

1. In a large saucepan, melt the butter over medium heat.
2. Add the chopped shallots and sauté for 2-3 minutes until translucent.
3. Add the Jerusalem artichokes to the pan and cook for a further 5 minutes.
4. Pour in the chicken stock and season with salt and pepper. Bring the mixture to a simmer and cook for 20 minutes, or until the Jerusalem artichokes are soft.

Step 2: The Foie Gras Terrine

1. Cut the foie gras terrine into small cubes or slices.

Step 3: Blending the Velouté

1. Once the Jerusalem artichokes are soft, remove the pan from the heat and let it cool for 5 minutes.
2. Pour the mixture into a blender and blend until smooth.
3. Return the velouté to the pan, add the double cream and gently heat through.

Step 4: Serving

1. To serve, ladle the velouté into bowls.
2. Top each bowl with the foie gras terrine cubes or slices.
3. Garnish with freshly ground black pepper and serve immediately.

Verdict

This Jerusalem Artichoke Velouté with Foie Gras is a luxurious dish that will impress your guests. The creamy texture of the velouté complements the rich flavor of the foie gras perfectly. It is a perfect dish for special occasions and sure to be a hit among foodies.

Serving Suggestions

The dish can be served with crusty bread and a green salad to balance the richness of the velouté and foie gras. A glass of dry white wine pairs well with this dish, such as a Chardonnay or Pinot Grigio.