Beef liver with carrot and cilantro puree
4 servings
15 minutes
Beef liver with carrot puree and cilantro is a dish that combines depth of flavor with tenderness of texture. The liver, traditionally loved in Russian cuisine, gains softness from being sautéed in butter, while its rich taste is harmoniously complemented by the freshness of parsley, garlic, and lemon juice. The carrot puree with cilantro adds a sweet note and herbal freshness to the dish, creating an exquisite contrast. This dish is not only nutritious and rich in iron but also a true gastronomic delight, especially when paired with a fragrant sauce made from onions, garlic, and parsley. It is perfect for a cozy dinner, highlighting the traditions of home-style Russian cuisine.
1
Peel the carrot, chop it finely, and boil it until tender in salted water. Drain the water, puree the carrot using a mill or blender, and mix with olive oil, finely chopped cilantro, a pinch of sugar, and a pinch of black ground pepper.
- Carrot: 500 g
- Olive oil: 1 tablespoon
- Cilantro: 50 g
- Sugar: to taste
- Ground black pepper: to taste
2
Clean the liver from membranes, slice it, dry it on paper towels, season with salt and pepper.
- Beef liver: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Finely chop parsley, onion, and garlic and mix them. Fry the liver in butter for one and a half to two minutes on each side, remove from the pan, and add parsley, garlic, and onion to the remaining oil and meat juice. Slightly sauté the vegetables and add lemon juice. Serve the liver with carrot puree, drizzled with onion-garlic-parsley sauce.
- Parsley: 20 g
- Red onion: 0.5 head
- Garlic: 4 cloves
- Butter: 50 g
- Lemon juice: 1 tablespoon
