Braised onions with two kinds of mashed potatoes and veal liver

For 4 people
  • 750 g floury potatoes
  • 4 Vegetable onions
  • 8 red onions
  • 150 ml Vegetable stock (instant)
  • 1 Tomato
  • 12 slices (35 g each) Veal liver
  • Salt
  • pepper
  • 2 EL flour
  • 150 ml Milk
  • 1 Glass (156 ml) Pesto alla Genovese
  • freshly grated nutmeg
  • 2 red-cheeked apples
  • 1 EL clarified butter
  • Marjoram
50 minutes
Peel the potatoes, wash them and cook in salted water for about 20 minutes. In the meantime, peel the onions and cut the lid. Hollow out the onions with a ball cutter. Place the onions on the drip pan of the oven. Pour in the stock and in the preheated Bake in the oven (electric stove: 175 ° C / fan oven: 150 ° C / gas: level 2) for about 25 minutes. In the meantime, wash the tomatoes, pat dry, quarter them. Remove the seeds, finely dice the pulp. Wash the liver, pat dry with Season salt and pepper and turn in flour. Drain and steam the potatoes. Add milk and mash everything. Halve the puree. Mix one half with 2 tablespoons of pesto. Season the other half with nutmeg. Purees in piping bags with star tulle fill e. Pour the pesto puree into the red onions and the light puree into the vegetable onions. Bake the onions at the same temperature for another 10 minutes. In the meantime, wash the apples, rub dry, cut out the core. Slice the apples. Heat the clarified butter in a pan and fry the liver slices on each side for 2-3 minutes. Take out and keep warm. Briefly toss the apples in the frying fat. Arrange everything together. Sprinkle the vegetable onions with the diced tomatoes. Garnish with marjoram and add the rest of the puree and pesto
1 person approx:
  • 680 kcal
  • 2850 kJ
  • 33 g protein
  • 28 g fat
  • 67 g carbohydrates


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