| 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
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