Turkey Liver Ragout

Rinse potatoes, remove peel and cook in salted water until soft on the stove.

Turkey liver wash, dry and cut into slices of 5 mm thickness. Peel onion, chop finely. Separate apple from peel, grate finely and sprinkle on the spot with 1 tbsp juice of one lemon.

Brown liver in portions in hot oil, finally add onion and finely grated apple. Sprinkle with flour, pour in stock and let it simmer for a short time until the liver is slightly pink inside. Now season strongly with salt, Worcester sauce and pepper.

Heat red cabbage in a saucepan, season with sugar, currant jelly, salt and pepper.

Drain and mash finished potatoes. Heat butter and cow’s milk, add to potatoes and mix with a whisk. Season with salt, pepper and grated nutmeg.

Rinse the parsley, chop finely and add to the puree. Put the liver on the table with the sauce, red cabbage and puree.

Time: 35 min.

Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!

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