Marjoram liver with honey onions

Name: Marjoram liver with honey onions
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Broccoli; 500 g Onions; 3 TABLESPOONS Oil; 1 TABLESPOON Butter; 1/2 TEASPOON Vegetable broth; 1 TABLESPOON liquid honey; 7-10 Tbsp salt, white pepper; 500 g poultry liver (e.g. chicken liver); 1 TEASPOON dried marjoram; 7-10 Tbsp fresh marjoram

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Broccoli
500 g Onions
3 TABLESPOONS Oil
1 TABLESPOON Butter
1/2 TEASPOON Vegetable broth
1 TABLESPOON liquid honey
7-10 Tbsp salt, white pepper
500 g poultry liver (e.g. chicken liver)
1 TEASPOON dried marjoram
7-10 Tbsp fresh marjoram

Directions

1
Clean and wash broccoli and cut into florets. Peel onions and cut into rings. Heat 1 tablespoon of oil and butter in a frying pan. Sauté the onions in this pan until golden brown, turning them over. Stir in 1/8 l water, stock and honey. Cover and stew for about 5 minutes. Season with salt and pepper, keep warm
2
Meanwhile, cover the broccoli and steam for 5-7 minutes in slightly boiling salted water
3
Clean the liver, wash and pat dry. Fry in 2 tablespoons of hot oil all around for about 5 minutes. Fry the marjoram briefly. Season with salt and pepper
4
Drain broccoli well. Arrange honey onions with liver and broccoli, garnish with marjoram if desired. Serve with parsley potatoes
5
Don't let it stand for long!
6
Onions and leek after peeling and cutting
7
It is best to process immediately, otherwise the essential oils will oxidise in the air. The vegetables smell unpleasant and become slightly bitter. They also lose some of their health benefits