Chopped liver with chicory

For 1 person
  • 175 g potatoes, salt
  • 1 large chicory
  • 1 medium-sized onion
  • 100 g liver (e.g. B. veal or beef liver)
  • 1 TL Oil, pepper
  • 1-2 TL lemon juice
  • vegetable broth
  • fresh or
  • dried rosemary
  • Lemon wedges and rosemary
30 Minutes
Peel and wash the potatoes. Cover and cook in salted water for about 20 minutes.
Clean the chicory, wash and cut in half lengthways. Peel the onion and cut into rings. Rinse the liver, pat dry and cut into strips
Heat 1/2 teaspoon oil in a coated pan. Fry the liver in it, turning, for 2-3 minutes until golden brown. Add the onion and fry briefly. Season everything with salt and pepper. Take out and keep warm
Heat 1/2 teaspoon oil in the hot frying fat. Fry the chicory in it. Deglaze with lemon juice and approx. 150 ml water, bring to the boil. Season with broth and rosemary. Cover and simmer for about 5 minutes. Drain the potatoes. Arrange everything and garnish if necessary
100 g liver contains only 4 g fat, but 360 (!) mg of cholesterol. So if you want to eat low-cholesterol, you should replace it with 100 g beef steak
1 person approx.:
  • 350 kcal
  • 1470 kJ
  • 26 g protein
  • 9 g fat
  • 39 g carbohydrates


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