Roasted liver with puree and braised savoy cabbage

Name: Roasted liver with puree and braised savoy cabbage
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 cabbage; 1 TABLESPOON Oil; 1/8 l Vegetable broth (instant); 1 Bag of mashed potatoes complete with skimmed milk; 3 Onions; 4 discs (150 g each) Pig liver; 3 TABLESPOONS Flour; 3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 cabbage
1 TABLESPOON Oil
1/8 l Vegetable broth (instant)
1 Bag of mashed potatoes complete with skimmed milk
3 Onions
4 discs (150 g each) Pig liver
3 TABLESPOONS Flour
3 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean, wash and cut the savoy cabbage into 8 slices. Heat the oil in a large pan. Brown the cabbage in it. Pour in broth and braise covered for about 12 minutes. Bring 1/2 litre of water to the boil in a saucepan.
2
Remove the pot from the stove, let the water cool down for 1 minute. Stir in the puree flakes briefly with a wooden spoon. Cover and set aside. Peel onions and cut into rings. Rinse liver and pat dry.
3
Turn liver in flour, shake off excess flour. Heat clarified butter in a pan. Fry the liver for 2-3 minutes on each side. Season with salt and pepper, remove and keep warm.
4
Put onion rings in the frying fat and fry until golden brown. Lift the savoy cabbage slices out of the water and let them drip off a little. Arrange mashed potatoes, savoy cabbage, liver and onions on plates. Sprinkle with pepper.