Parsnip cream with cooked foie gras and fresh chives
Soups & Broths, Foie gras
Smoothie soup of parsnip served with a foie gras slice steared and fresh chives.
IngredientsRecipe for 4 persons
For the cream
For the foie gras
- Salt and pepper
- Vegetable oil
Preparation time: 30 min
Preheat your four at 425 °F
- For the preparations
Chop the onion. Chop the garlic. Peel and dice the parsnips and mince the chive.
- For the cream
In a hot pan with olive oil sweat the onion by adding a pinch of salt, add the garlic and the branches of thyme. Add the parsnips and let it cook for 2 minutes. Pour the stock on the top and let it cook gently for 30 minutes until tender. Add the cream, remove the thyme and smooth it in the blender, fix the seasoning and reserve it.
- For the foie gras
In a dry hot pan, sear the foie gras on both sides until coloration, put it on a baking tray with a parchment paper. Finish the cooking in the oven for 3 minutes and season it with sea salt and fresh black ground Pepper.
- For the platting
In a nice bowl plate, pour the cream, put a foie gras on the top and spred the chive
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