John Myers
Contents
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Ingredients
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 Braeburn
- 120 g Leek
- 2 tablespoon Extra virgin olive oil
- Salt and pepper
Instructions
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.
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- Serve with the puree and a few apple slices.
Nutrition
Serving: 100gCalories: 155kcalCarbohydrates: 7.6gProtein: 7.7gFat: 6.7g
