Marinated Liver with Parsnip Puree and Peas, and Spinach Side Dip

Serves 4

Liver Ingredients:

  • 2 cow livers
  • Sea salt and fresh ground pepper
  • 1 large onion, sliced 1/4″ thick
  • Bacon grease

Parsnip Puree Ingredients:

  • 2 lbs. parsnips
  • 2 – 3 tbsp. grapeseed oil
  • 1/5 cup water
  • 1/8 tsp. nutmeg
  • Sea salt and pepper to taste

Peas and Spinach Side Dish Ingredients:

  • 1 lb. peas
  • 1 lb. spinach, washed
  • 2 tbsp. olive oil
  • 2 large shallots, thinly sliced
  • 1 clove garlic, minced
  • Sea salt and pepper to taste

Liver: Slice in ½ inch thick and salt both sides and pepper heavily.  Heat bacon grease in cast iron pan.  Fry onions until golden and soft.  Remove onions.  Set aside. Flash fry liver, lying flat, in the pan for about 15 seconds on each side being cautious not to overcook.

Parsnip Puree: Preheat oven to 350F. Chop parsnip cutting around the springy middle core as much as possible.  Toss chopped parsnip in grapeseed oil then place on a baking sheet and into the oven for 10 minutes.  Remove from oven, turn parsnip, and place back in oven for an additional 10-15 minutes.  Once cooked, remove from oven and transfer to blender with all other ingredients.  Blend until desired consistency has been reached.  Additional water may be needed.

Peas & Spinach: Boil peas in strainer placed in a large pot for 3-4 minutes.  Remove strainer and submerge in cold water to prevent peas from overcooking.  In the same pot and water that you cooked the peas, add the spinach and boil for 1 minute only.  Do not cook longer.  Strain the spinach and set aside on a paper towel to slightly dry.  In a large frying pan, heat olive oil on medium-low heat.  Fry the shallots and garlic on for 1-2 minutes to soften but not brown.  Add the peas and spinach, cooking for an additional 1-2 minutes while gently stirring.


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