Veal liver with celeriac puree

Veal liver with celeriac puree

Why always potatoes? Celeriac puree with chervil is delicious with chopped veal liver browned with carrots and leeks. try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Main course For 4 people

600 g of celeriac

salt

1.5 dl of milk

2 tablespoons of butter

½ bunch of chervil

pepper

1 onion

100 g of carrots

100 g of leeks

1 tablespoon of butter for roasting

600 g of veal liver

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation: approx. 40 minutes

Cut the celeriac into cubes and boil them in salted water for approx. 20 minutes. Drain the water and blend the celeriac. Bring the milk to a boil with half the butter. Chop the chervil and add it to the celery purée with the milk. Season with salt and pepper.

Chop the onion. Cut the carrots and leeks into thin strips. Heat the roasting butter in a non-stick pan and sauté the vegetables in strips for approx. 2 minutes. Add the liver cut into small pieces and brown for approx. 2 minutes. Season with salt and pepper. Serve the celery purée with the liver. Froth the remaining butter in the pan and pour it over the liver. You may be interested to read cabbage pesto purple recipe/ meatballs with pumpkin.

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