SERVING
for 3 persons
NUTRITIONAL VALUE (per portion)
606,8 kcal
34,0g protein
39,1g fat
23,5g CH
INGREDIENTS
3 tablespoons extra virgin olive oil
1 large onion
450g beef liver
3 large bay leaves
1 level tablespoon chopped marjoram
sea salt, freshly ground black pepper
CARROT PUREE
600g carrots
1 dcl whole milk
75g butter
sea salt
PREPARATION
- Wash the carrots, peel them, remove the green part and cut them in half lengthwise. Place them in a large cooking pot and pour enough hot water into it to cover all the carrots. Cover the pot, bring to a boil, lower the temperature and cook for 20 minutes or until they become completely soft. Cut the butter into cubes and place it back in the fridge. Dry the liver and cut it into smaller pieces. Peel the onion and chop it finely.
- After cooking the carrots, drain the water, transfer the carrots to a food processor and add warm milk. Mix everything together into a paste and transfer it back to the pot in which the carrots were cooking. Heat the puree to medium temperature and stir constantly until the liquid begins to evaporate (the mixture should not boil). Slowly start adding the cold butter cubes and stir constantly. When the puree starts to hold its shape, turn off the heating plate, add salt to taste, mix well, cover the pot and leave it on a warm plate.
- Add a tablespoon of oil to the pan, heat it and roast the onion on it until lightly browned. Add the liver and remaining oil. Stir a little and add the bay leaf and marjoram. Roast the livers for a few minutes. After roasting, set aside the pan, add salt, pepper and mix well. Using a spoon, divide the liver evenly onto three plates and add the onion that remains in the pan over the top. Stir the carrot puree again before placing it on the plates. The liver can be garnished with a sprig of marjoram and served.
NOTES
– For a lighter version use half the butter.
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