Saute of Foie Gras with Parsnips and Sweet and Sour Cherries Recipe

Name: Saute of Foie Gras with Parsnips and Sweet and Sour Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs parsnips, peeled and trimmed; 2 tbsp butter; 1/2 cup water; vegetable oil for frying; 1/3 cup sugar; 1/3 cup sherry vinegar; 1 cup black cherries, split and pitted; 1 cup red cherries, split and pitted; 2 oz ginger, julienned and blanched; 3/4 lb grade A foie gras

Servings: persons

1 1/2 lbs parsnips, peeled and trimmed
2 tbsp butter
1/2 cup water
vegetable oil for frying
1/3 cup sugar
1/3 cup sherry vinegar
1 cup black cherries, split and pitted
1 cup red cherries, split and pitted
2 oz ginger, julienned and blanched
3/4 lb grade A foie gras

1
Coarsely chop parsnips.
2
In heavy saucepan heat butter and water.
3
Place chopped parsnips, cover, and steam until soft and water is absorbed.
4
Remove from heat.
5
In food processor puree until smooth.
6
Return puree to pan, cover and keep warm until ready to serve.
7
To make cherry sauce, in heavy saucepan caramelize sugar until deep golden brown.
8
Remove from heat and add vinegar.
9
Return to heat, add ginger and cook for about 5 minutes.
10
Remove from pan and set aside.
11
Heat dry saucepan until hot.
12
Brown foie gras on one side.
13
Turn over and cook for about 30 seconds.
14
Serve topped with parsnip puree and cherry sauce.

130

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs parsnips, peeled and trimmed, 2 tbsp butter, 1/2 cup water, vegetable oil for frying, and more.

Yes, Saute of Foie Gras with Parsnips and Sweet and Sour Cherries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saute of Foie Gras with Parsnips and Sweet and Sour Cherries

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