Three Kinds of Puree with Fine Veal Liver with Sage, Red Wine Sauce and Warm Pears

Peel the parsnips, quarter them lengthways and cut into 3 cm pieces. Pour into water, add 1 teaspoon of salt and cook until soft. Put the peas in hot water and simmer until soft. Both about 15 minutes. Slightly score the sweet potatoes with the knife lengthways from top to bottom, then cut into slices of the same size, about 3 cm thick, and place in the preheated oven at 160 degrees. Bake for 20 minutes.

Cut the liver into pieces of the same size and prepare. Peel and quarter shallots and serve as well. Pluck the sage into individual leaves and prepare half the amount. Put the other half aside as a decoration. Prepare baking paper for the liver on a baking sheet.

Heat a pan strongly, add 2 tablespoons of oil and fry the liver for one minute on each side. Add some sage, fry briefly and place everything on the prepared baking sheet. Put the baking sheet in the oven for about 1.5 hours. Turn the oven down to 60 degrees.

Use the liver stock for the red wine sauce, add 1 tablespoon of oil, sauté shallots briefly in the pan, deglaze with red wine and reduce to 1/3. Add the veal stock. Add about 1 teaspoon of sauce thickener and stir over medium heat. season with a little salt and pepper. Take the liver out of the oven and place in the sauce. Cover and let stand over low heat.

Drain and puree the parsnips and peas. Season the parsnips with a little butter, nutmeg, salt and pepper. Deploy covered. Puree the peas, season with salt, cover and serve. Take the sweet potatoes out of the oven. Remove the skin from the incised side with a small knife. Put the inside in a saucepan. Later puree everything to a mixture with a little butter and a pinch of salt.

Peel the pears, cut into eighths and set aside. Heat 2 tablespoons of sugar in a pan and let it melt. Put the pears in the pan. Sauté on both sides for about 30 seconds, then deglaze with pot wine. Prepare plates.

Stack the sweet potato, peas and parsnip puree in this order in a ring. Draw some red wine sauce to the right of the puree with a tablespoon. Take the veal liver out of the pan, cut open, slowly remove the grain from the puree and place the veal liver on the puree. Place the pears in the red wine sauce, sprinkle the onions and a little more sauce over everything with the tablespoon. Put the sage leaves in the puree. Finished!