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Turnip tatin with foie gras and old port-wine sauce
Turnip tatin with foie gras and old port-wine sauce

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Servings
6
Preparation Time
  • 25 minutes
Cooking Time
25 minutes
Recommended Wine
Bergerac rouge - Excellence des Verdots ou Addagio des
Ingredients
2 lbs. raw foie gras, 1.32 lbs. long turnips, 6 puff pastry circles (about 3 inches in diameter) For the sauce: 1/2 cup vintage port wine, 1 teaspoon granulated sugar, 1 tip cinnamon, 1/4 vanilla pod
Preparation Instructions
Cut the turnips into very long, thin slices. Place the turnips in a frying pan with butter and sugar. Prepare a round mold of about 3 inches in diameter. Cut the foie gras, place it in a pan, and let it lightly smoke and cook a few seconds on each side. Place the turnip mixture, then the foie gras in the mold. Place the puff pastry circle on top of this. Bake in a 392 degree F. oven for 6 to 7 minutes. Remove the pastry circle from the mold and put it on a grill to let it cool. For the sauce, reduce the port wine with sugar, cinnamon, and vanilla. Place the tatin or tart in the middle of the serving dish, IMCOMPLETE
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Turnip tatin with foie gras and old port-wine sauce

Turnip tatin with foie gras and old port-wine sauce-

  • Cut the turnips into very thin, long slices.
  • Put the turnips in a frying pan with butter and sugar.
  • Prepare the whole in a round mould of 3.2 in diameter.
  • Cut the foie gras in a pan, let it lightly smoke and cook a few seconds on each side. Then, put it to the turnip.
  • Place the puff pastry circle on top of it.
  • Cook in the oven at 392 degrees F for 6-7 minutes.
  • Remove the circle from the mould and put it on a grill to let it cool down.
  • For the sauce, reduce the port-wine with sugar, cinnamon and vanilla.
  • Place the tatin in the middle of the serving dish, … IMCOMPLETE
    ★★★★   4 votes
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