Liver ragout with mashed potatoes
easy
30 mins
30 mins
Ingredients
- 2 spring onions (about 40 g)
- 100 g Mushrooms
- 100 g cherry tomatoes
- 150 g Calf's liver
- 20 g Butter or margarine
- 25 g pickled silverskin onions
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 ml clear broth (instant)
- 50 g Whipped cream
- 100 ml Milk
- 1 pack of Mashed potatoes (1-2 portions)
- 7-10 Tbsp grated nutmeg
- 2 stem(s) Thyme
- 7-10 Tbsp Rosemary
Directions
- 1
Clean, wash and slice the spring onions diagonally. Wash, clean and halve the mushrooms. Tomatoes wash, dab dry and also halve. Wash liver, dab dry and cut into large cubes. Heat 10 g fat in a frying pan and fry the liver for 1-2 minutes while turning.
- 2
Add the mushrooms and also fry. Then add spring onions, tomatoes and silver onions to the pan and braise briefly. Season with salt and pepper and deglaze with stock and cream. Bring to the boil, cover and cook for about 1 minute. In the meantime, bring 150 ml water and milk to the boil in a saucepan. Remove from the heat, sprinkle in mashed potatoes and mix with a whisk. Season to taste with salt and nutmeg. Wash the thyme, dab dry and pluck the leaves from the stalks. Heat the remaining fat and toss the thyme in it.
- 3
Remove from the heat, sprinkle in mashed potatoes and mix with a whisk. Season to taste with salt and nutmeg. Wash the thyme, dab dry and pluck the leaves from the stalks. Heat the remaining fat and toss the thyme in it. Put the mashed potatoes and liver ragout on a small plate and pour the thyme butter over the puree. Serve garnished with rosemary as desired
Nutrition Facts
780 kcal
48 g
44 g
44 g
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