Festive recipe with Maho Nabé – Pan-fried Foie Gras with Caramelized Vegetables

To celebrate the end of the year celebrations, I reveal a gourmet recipe made with the Maho Nabé; the precious Japanese casserole . Combining Japanese tradition and contemporary cuisine , the Maho Nabé cooks food at the ideal temperature (95°C and 98°C). These retain nutrients, flavors and textures during and after cooking. A high-precision heat casserole who invites himself into the kitchen of the three-starred chef Alain Passard . Thus, to offer you a festive recipe that is both tasty and simple to make at Maho Nabé; I have selected the star ingredient for this end of the year:foie gras .

The casserole Usuzumi Gray is a clever mix of design and innovation. This object revolutionizes the current kitchen thanks to high-end components . The wood and steel handles reveal ancestral Japanese craftsmanship. The cover is equipped with thermal insulation. The double-walled vacuum retains the heat and promotes the development of flavors during cooking... As for the bottom (triple-wall), it diffuses efficient and uniform heat. The wooden base prevents the heat of the casserole from escaping through the bottom. You will understand, this kitchen accessory is a nugget!

Maho Nabé – Recipe Pan-fried Foie Gras with Caramelized Vegetables

I reveal this really delicious recipe to add to your festive menu!

Ingredients for 6 people

• 600 g raw foie gras escalopes
• 1KG of root vegetables (carrots, parsnips…)
• Olive oil (cooking vegetables only)
• A tablespoon of organic honey
• Fresh lemon thyme
• Fleur de sel and pepper

Steps

• Peel your root vegetables, then wash them and cut them into pieces large enough to maintain a tender texture when cooked. Then, put the pot under the fire. Add a tablespoon of olive oil. And put all your cut vegetables in it. Add two glasses of water to cover the vegetables with water. Add salt and simmer over low heat until the water gradually evaporates.
• As soon as the water has reduced, add the honey and pepper. Sprinkle the vegetables with lemon thyme and allow to caramelize slightly for a few minutes.
• At the last moment, pan-fry the foie gras escalopes for 2 minutes on each side. Salt, pepper. All you have to do is set your plates.

Enjoy your meal!