Seared Foie Gras with Braised Turnip and Sherry Sauce

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Course Main Dishes

Ingredients in this Recipe

1 large purple top turnip, peeled and quartered
1 Tbs. olive oil
1/2 cup unsalted veal, beef or duck stock
1/4 cup sherry vinegar
2 shallots, minced
2 slices Grade A fresh foie gras, each 2 to 3 oz. and 1/2 inch thick
Sea salt and freshly ground white pepper, to taste

Recipe Preparation

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