By Jérôme Ferrer, Chef
Cook parsnips in boiling, salted water, then drain. Purée with a mixer. Add milk and put back in saucepan and stir until milk is absorbed to finish cooking. Salt and white pepper to taste.
In another saucepan, quickly sauté Wild Blueberries with butter and add brown stock. Let simmer and reduce by half on low heat. Let cool.
Salt and pepper foie gras cutlets and sear on a very hot, non-stick fry pan. Sear each side for 1 minute.
At the center of a soup plate, arrange 1 tablespoon parsnip purée. Top with foie gras cutlet and cover with Wild Blueberry sauce. Serves 4–6
Nutritional Information per Serving
190 calories, 18g carbohydrate, 6g fat, 16g protein, 444mg cholesterol, 349mg sodium, 3g fiber