Recipe home
Pan-fried liver with celeriac mash
Ingredients
1 large celeriac, peeled and cut into 1cm/½in cubes
150ml/¼ pint milk
4 pieces of calves' liver, thinly sliced
pinch of grated nutmeg
2tbsp olive oil
2 red onions, quartered
2 cloves garlic, thinly sliced
8 sage leaves, roughly chopped
4tbsp balsamic vinegar
Packed with iron and good for your immune system, too
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Method
1. In a pan, add celeriac and pour over milk and 150ml/¼ pint water. Cook till just soft then drain, reserving liquid. Mash with a little cooking liquid and season with sea salt, freshly ground black pepper and a sprinkling of nutmeg.
2. Meanwhile, in a nonstick pan, heat olive oil and gently cook onion, garlic and sage, till soft. Remove from pan and keep warm. Increase heat and cook liver for 1 min on both sides. Add balsamic vinegar and a splash of water, and bubble for a few secs. Remove from heat, and place onions, garlic and sage back in pan. Stir to combine, and season with sea salt and freshly ground black pepper. Serve with the celeriac mash, along with the juices.
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