Turkey liver with thyme apples

Name: Turkey liver with thyme apples
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 250 g Carrots; 7-10 Tbsp salt, pepper, nutmeg; 600-800 g Turkey liver (fresh or frozen); 2 TABLESPOONS Flour; 1 collar Spring onions; 3-4 Stem(s) fresh or 1/2 teaspoon dried. Thyme; 2 medium-sized apples; 1 TABLESPOON Lemon juice; 2 TABLESPOONS Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
250 g Carrots
7-10 Tbsp salt, pepper, nutmeg
600-800 g Turkey liver (fresh or frozen)
2 TABLESPOONS Flour
1 collar Spring onions
3-4 Stem(s) fresh or 1/2 teaspoon dried. Thyme
2 medium-sized apples
1 TABLESPOON Lemon juice
2 TABLESPOONS Oil

Directions

1
Peel, wash and chop the potatoes and carrots. Cook in salted water for about 20 minutes
2
Wash liver and pat dry (defrost frozen liver). If necessary, cut thick pieces flatter. Turn liver in flour, tap off excess. Clean and wash spring onions and cut into rings
3
Wash the thyme, pluck it. Wash apples and remove seeds, for example with an apple corer. Cut into rings or slices. Sprinkle with lemon juice
4
Heat 1 tablespoon of oil. Fry the liver for 2-3 minutes on each side, season with salt and pepper. Heat 1 tablespoon of oil. Steam spring onions and apples for 2-3 minutes on both sides. Add thyme, season to taste
5
Drain the potatoes and carrots and press or mash them with a potato ricer. Season to taste with salt, pepper and nutmeg. Serve with liver and thyme apples