The liver is a very healthy by-product containing many vitamins, amino acids, enzymes and minerals. Turkey liver contains high amounts of folate, very young children, pregnant women and people prone to atherosclerosis and diabetes. There are a lot of recipes for dishes using turkey liver in different cuisines of the world. The liver, cooked in pots with the addition of vegetables, in a sour cream-wine sauce under a cheese crust, turns out to be very tender and aromatic.
It is necessary
-
- For 6 servings:
- 600 g turkey liver
- 500-600 g potatoes
- 2 onions
- 1 medium celery root
- 2 carrots
- 200 ml dry red wine
- 200 ml sour cream
- 200 g cheese
- salt
- ground black pepper
- olive oil
Instructions
Step 1
Peel the onion and chop it into half rings.
Step 2
Carrots must be peeled and cut into cubes or strips.
Step 3
Peel and cut the celery into cubes or strips.
Step 4
The potatoes must be peeled and diced.
Step 5
Rinse the liver, remove the films and cut into portions.
Step 6
Dip the liver in starch.
Step 7
Fry the liver over high heat in oil for 2-3 minutes.
Step 8
Spread onions and carrots in a skillet.
Step 9
After the onion turns transparent, add celery and potatoes to it and fry over high heat for 2-3 minutes.
Step 10
Place half of the vegetables in pots.
Step 11
Divide the liver over the vegetables.
Step 12
Place the rest of the vegetables on the liver.
Step 13
Mix wine with sour cream until smooth.
Step 14
Add salt and pepper to the sauce.
Step 15
Pour the sauce over the vegetables and liver.
Step 16
Sprinkle grated cheese on top of the dish.
Step 17
Bake the dish in the oven at 180 degrees for 40-45 minutes.
