| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dujour12 | 4 | servings | |
INGREDIENTS
| 1 1/2 | lb | Parsnips; peeled and trimmed |
| 2 | tb | Butter |
| 1/2 | c | Water |
| Vegetable oil for frying | ||
| 1/3 | c | Sugar |
| 1/3 | c | Sherry vinegar |
| 1 | c | Black cherries; split and pitted |
| 1 | c | Red cherries; split and pitted |
| 2 | oz | Ginger; julienned and |
| ; blanched | ||
| 3/4 | lb | Grade A foie gras |
INSTRUCTIONS
Coarsely chop parsnips. In heavy saucepan heat butter and water. Place chopped parsnips, cover, and steam until soft and water is absorbed. Remove from heat. In food processor puree until smooth. Return puree to pan, cover and keep warm until ready to serve. To make cherry sauce, in heavy saucepan caramelize sugar until deep golden brown. Remove from heat and add vinegar. Return to heat, add cherries and ginger and cook for about 5 minutes. Remove from pan and set aside. Heat dry saucepan until hot. Brown foie gras on one side. Turn over and cook for about 30 seconds. Serve topped with parsnip puree and cherry sauce. Busted and entered for you by: Bill Webster CHEF DU JOUR DON PINTABONA SHOW #DJ9105 Converted by MM_Buster v2.0l. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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