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Name: Salsify with Truffle Coulis
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 tb olive oil; Available); 2 ts Water; (substitute parnsips if; 2 tb Truffle oil; 2 tb Chives Chopped; Black Pepper freshly ground; 1 Bottle Truffle oil; to; Reserved fois fat with; 1 Black truffle; Salt to taste; 3 c Small-diced salsify;

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INGREDIENTS

1 tb olive oil
Available)
2 ts Water
(substitute parnsips if
2 tb Truffle oil
2 tb Chives ; Chopped
Black Pepper ; freshly ground
1 Bottle Truffle oil; to
Reserved fois fat with
1 Black truffle
Salt ; to taste
3 c Small-diced salsify;

Servings

INSTRUCTIONS

* Note: See the "Whole Roasted Fois Gras" recipe which is included in this collection. Slice the truffle. In a 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 a saute pan, heat the fois fat and shallots. Add the salsify. Saute for 2 to 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 truffle coulis onto a plate. Lay the fois gras directly on top. Drizzle truffle oil around the plate. Garnish with chives and black pepper. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2328 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-06-1997 Recipe by: Emeril Lagasse

NOTES

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Salsify with Truffle Coulis

1 tb olive oil
 Available)
2 ts Water
 (substitute parnsips if
2 tb Truffle oil
2 tb Chives Chopped
 Black Pepper freshly ground
1 Bottle Truffle oil; to
 Reserved fois fat with
1 Black truffle
 Salt to taste
3 c Small-diced salsify;

* Note: See the "Whole Roasted Fois Gras" recipe which is included in this  collection.    Slice the truffle. In a 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 a saute pan, heat the fois fat and  shallots. Add the salsify. Saute for 2 to 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 truffle coulis onto a  plate. Lay the fois gras directly on top. Drizzle truffle oil around the  plate. Garnish with chives and black pepper. This recipe yields 6 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2328 broadcast 06-02-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    06-06-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 6 servings

Calories: 6
Calories from Fat: 5 (83%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 9.9mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6

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