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Liver pan with sweet potato mash

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Ingredients for 3 servings:

  • 1.2 kg sweet potatoes
  • 3 slices of veal liver
  • 2 large bell peppers, red
  • 2 large onions
  • salt and pepper
  • Cremefine
  • 100 ml water
  • Flour
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the sweet potatoes and cut into pieces. Clean the bell peppers and cut into strips. Slice the onions into rings. Cut the liver into pieces or strips and coat in flour. Boil the sweet potatoes in salted water. At the same time, brown the liver pieces in a little oil until lightly browned. Remove from the pan. Brown the onion rings and bell pepper strips in the pan juices. Add the water and add the liver back in. Cover and simmer on low heat for about 10 minutes. Season with salt and pepper to taste. Thicken with a little Cremefine at the end. Drain the sweet potatoes and puree with an immersion blender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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