Salsify with Truffle Coulis

Title: Salsify with Truffle Coulis

Categories: Emeril, Vegetables, Ethnic, Am/la

Yield: 6 servings

1 Black truffle

1 tb Olive oil

2 tb Truffle oil

2 ts Water

Salt and pepper

Reserved fois gras with

-shallots

3 c Salsify; diced small,

-blanched

Bottle of truffle oil to

-drizzle

2 tb Chives; chopped

Black pepper

Slice the truffle. In saute pan, heat the olive oil.

When the pan is hot, saute the truffles for 30

seconds. Remove from the heat and puree in a food

processor. While the machine is running add the

truffle oil and water. Season with salt and pepper.

In saute pan, heat the fois gras fat and shallots.

Add the salsify. Saute 2-3 minutes or until the

salsify is heated through. Stir in the truffle

coulis. Season with salt and pepper. Slice the fois

into 6 slices. Spoon the salsify and coulis onto a

plate. Lay the fois gras directly on top. Drizzle

truffle oil around the plate. Garnish with chives and black pepper.

2328, TVFN

formatted by Lisa Crawford, 5/11/96 --