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Salsify With Truffle Coulis

  • Yield: 6 servings


  • 1 black truffle
  • 1 tablespoon olive oil
  • 2 tablespoons truffle oil
  • 2 teaspoons water
  • Salt and pepper
  • Reserved fois fat with shallots
  • 3 cups small diced salsify, blanched**(subsitute parsnips if salsify is not available)
  • Bottle of truffle oil to drizzle
  • 2 tablespoons chopped chives
  • Black pepper


  • 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.