Liver and onions with neeps, tatties and beans
prep: 25 minutes
cook: 35 minutes
serving: 4
Nutrition Facts
each serving
KCal
390
Carbs
40.4g
fiber
11.6g
Protein
28.4g
Fat
10.1g
Saturates
2.2g
Sugars
19.7g
Salt
0.43g
Fruit/Veg Portion
5
Ingredients
all 11 types- 2 tsp rapeseed oil
- 4 onions, chopped
- 2 cloves garlic, crushed
- 10g plain flour + 2 tsp extra
- good pinch black pepper
- 1 pack lamb's liver (450g)
- 1 low-salt vegetable or lamb stock cube, dissolved in 400ml water
- 300g swede, chopped
- 300g sweet potato, chopped
- 100g parsnip, chopped
- 300g pack green beans
Directions
6 steps in totalStep 1
Heat 1 tsp of the oil in a large saucepan, add the onions and cook for 20 minutes, stirring regularly, until soft and caramelised.
Step 2
Season the flour with black pepper and coat the liver. Add the remaining oil to a frying pan, add the liver and brown for 3 minutes. Set aside.
Step 3
Once the onions are cooked, add the garlic to the saucepan and stir in the 2 tsp of flour.
Step 4
Slowly add the stock and more pepper, bring to the boil, stirring frequently, and add the liver. Cook a further 5 minutes until the liver is tender and the sauce thickens.
Step 5
Meanwhile, cover the vegetables in water and boil for 15 minutes until tender and drain.
Step 6
Mash the swede, potato and parsnip together and serve with the liver and green beans.
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