John Myers
Contents
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Ingredients
Sliced veal liver ...
- 0,5 Fresh onion
- 2 tablespoon Olive oil
- 125 g Veal liver
- 2 Sage leaves
- 50 Milliliters Milk
- Pepper and salt
... with calvados - apple ...
- 1 Apple fresh
- 1 tablespoon Butter
- 1 Tablespoon (level) Brown sugar
- 2 Centiliters Calvados
... and sweet potato puree
- 180 g Sweet potato
- 1 piece Fresh ginger
- 100 Milliliters Vegetable broth
- 1 tablespoon Cream cheese
- Chilli flakes
Serving
- Sage leaves
- Parsley crispy fresh
Instructions
Sliced veal liver ...
- Peel the onion and cut into thin wedges. Sauté in hot oil. Wash, dry and cut the liver into strips. Wash the sage, shake dry and cut into small pieces. Add both to the onion and fry.
- Add the milk, bring to the boil briefly and simmer gently for five minutes. Season with pepper and salt.
... mit Calvados - Apfel ...
- Melt the butter in a crucible. Sprinkle with sugar and heat. Deglaze with calvados. Quarter, peel and core the apple. Cut into small pieces and place in the pan. Steam for five minutes.
... und Süßkartoffel - Püree
- Peel, wash and cut the sweet potato into small cubes. Peel and finely dice the ginger. Bring the sweet potato, ginger and vegetable stock to a boil, cook for 20 minutes.
- Drain the sweet potatoes. Collect the stock and puree the sweet potatoes. Possibly add a little broth. Stir in the cream cheese. Grind the chilli flakes over it a few turns and mix.
Serving
- Arrange the liver with the apple and the puree on a plate. Garnish with sage and parsley.
Nutrition
Serving: 100gCalories: 191kcalCarbohydrates: 9gProtein: 4.2gFat: 14.3g
