Chopped liver to chicory

Name: Chopped liver to chicory
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 175 g Potatoes, salt; 1 large chicory; 1 medium onion; 100 g Liver (e.g. calf or beef liver); 1 TEASPOON oil, pepper; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Vegetable broth; 7-10 Tbsp fresher or; 7-10 Tbsp dried rosemary; 7-10 Tbsp Lemon wedges and rosemary

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

175 g Potatoes, salt
1 large chicory
1 medium onion
100 g Liver (e.g. calf or beef liver)
1 TEASPOON oil, pepper
1-2 TEASPOONS Lemon juice
7-10 Tbsp Vegetable broth
7-10 Tbsp fresher or
7-10 Tbsp dried rosemary
7-10 Tbsp Lemon wedges and rosemary

Directions

1
Peel and wash the potatoes. Cover and cook in salted water for about 20 minutes
2
Clean and wash the chicory and cut in half lengthwise. Peel onion and cut into rings. Rinse liver, pat dry and cut into strips
3
Heat 1/2 tsp. oil in a coated pan. Fry the liver for 2-3 minutes while turning it over. Add onion and fry briefly. Season everything with salt and pepper. Take out and keep warm
4
Heat 1/2 tsp. oil in hot frying fat. Fry the chicory in it. Deglaze with lemon juice and about 150 ml water, bring to the boil. Season with stock and rosemary. Cover and stew for about 5 minutes. Drain the potatoes. Arrange everything and garnish if necessary
5
100 g liver contains only 4 g fat, but 360 (!) mg cholesterol. So if you also want to eat low cholesterol, you should replace it with 100 g beef steak