Recipe for foie gras and its fragrant vegetable broth - Brive Tourisme.
Last-minute foie gras recipe, suggested by the chef at Amélélys during the "chefs' challenge" launched by Brive Tourisme.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.brive-tourisme.com.
Ingredients
- 1/2 poireau
- 1 navet
- 2 carottes
- 1 échalotte
- 4 feuilles de chou vert ou blanc
- 100g de chou romanesco
- 2 champignons de paris
- Gingembre
- 1 citron vert
- Sauce soja
- Sel
- Huile de tournesol
- Coriandre fraîche
- 6 escalopes de foie gras frais extra épaisses (environ 1.5cm)
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