John Myers
Contents
show
Turkey Liver with Calvados Cream Sauce and Potato, Leek and Apple Puree
The perfect turkey liver with calvados cream sauce and potato, leek and apple puree recipe with a picture and simple step-by-step instructions.
liver
- 500 g Turkey liver
- 1 Red onion
- 6 tablespoon Calvados
- 250 Milliliters Oat cream
- 1 Sage sprig
- 0,5 tablespoon Clarified butter
- 1 Garlic clove chopped
- Salt and pepper
- 1 teaspoon Paprika powder
- 2 tablespoon Water
puree
- 500 g Potatoes
- 1 Apple Breaburn
- 120 g Leek
- 2 tablespoon Extra virgin olive oil
- Salt and pepper
Puree
- Peel and chop the potatoes and apple. Cut the leek into small pieces. Add two tablespoons of olive oil and a sprig of rosemary to the roasting tube. Bake in a preheated oven at 200 ° for 30 minutes.
- Take them out of the oven and pass or mash the vegetables through the brisk Lotte. Season to taste with salt and pepper.
liver
- In the meantime, pluck the leaves from the sage branch. Roast in a non-stick frying pan. Add half a tablespoon of clarified butter.
- Add the liver and sear it. Reduce the heat and add the onion, cut into rings. Fry for 5 minutes.
- Add the calvados, water and oat cream. Simmer over low heat for 25 minutes. Season to taste with salt and pepper and paprika powder.
.
- Serve with the puree and a few apple slices.
Facebook Comments