John Myers
Veal Liver with Mashed Potatoes
The perfect veal liver with mashed potatoes recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- Salt
- 190 ml Milk
- 2,5 tbsp Butter
- Pepper
- Nutmeg
- 2,5 Pc. Onions
- Flour
- Oil
- For the puree, peel the potatoes, wash them, quarter them and cook them in salted water for 25 minutes until soft. Pour off the water, let the potatoes evaporate a little, then roughly mash them with the masher or press them through a potato press.
- Bring the milk to the boil and stir in pieces with the butter into the potato mixture, season with salt, pepper and nutmeg. Keep the puree warm in a metal bowl in the oven.
- Wash the apples, n.B. peel, cut out core, cut apples into 1cm thick rings. Peel the onions, cut into thin rings, dust with a little flour.
- Fry the onions in a little hot oil until golden brown, season with salt and pepper. Fry the apples in a little butter until golden brown, sprinkle with sugar and caramelize.
- Turn the veal liver slices in flour, knock off excess flour. Liver over medium heat in hot clarified butter for about 2 minutes on each side. fry and season with salt and pepper. Serve the liver with onion rings, apple slices and mashed potatoes.
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