Liver With Root Vegetables

Ingredients

• 2 tsp Olive oil
• 4 pcs Onion
• 2 clove Garlic
• 10 g All purpose flour
• 2 tsp All purpose flour
• 1 pinch Black pepper, ground
• 400 g Beef liver
• 400 ml Vegetable stock, low sodium
• 300 g Turnips
• 300 g Sweet potatoes
• 100 g Parsnip

Method

1. Chop the onions, turnip, sweet potato and parsnips. Cover in water and boil for 15 minutes until tender.
2. Crush the garlic cloves.
3. Dissolve the stock cube in 400ml boiling water.
4. Heat 1 teaspoon of the oil in a large saucepan, add the onions and cook until soft.
5. Season the flour with black pepper and roll the liver in the flour to coat.
6. Add the remaining oil to a frying pan, then add the liver and brown on all sides, (2 minutes per side). Set aside.
7. Stir the garlic and the 2 teaspoons of flour into the onions.
8. Next, add the stock and a pinch of black pepper to the onions and bring to the boil, stirring frequently.
9. Add the liver to the onions. Cook a further 5 minutes until the liver is tender and the sauce starts to thicken.
10. Drain the vegetables and mash together.
11. Place the vegetable mash onto 4 plates, top with the liver and onions, then serve.