Liver Pâté

To prepare a delicious liver paste with vegetables, we start by ensuring we have all the necessary ingredients at hand. We will use fresh carrots and parsnips, which add not only flavor but also a pleasant texture. Start by peeling the carrots and parsnips, then cut them into larger rounds so they hold up well during boiling. These vegetables will provide a sweet taste and a vibrant color to our dish.

In a large pot, add the carrot and parsnip rounds, and then prepare the liver. The liver, preferably chicken or beef, should be cut into pieces of about 3 cm x 3 cm. These are added over the vegetables, taking care to distribute the ingredients evenly. The onion, which we cut into larger cubes, is also added to the pot, along with bay leaves that will enrich the flavor of the dish.

Over all this, pour a splash of oil to facilitate cooking and add a bit of flavor. Then, add enough water to cover all the ingredients, ensuring they will boil evenly. Place the pot over medium heat and wait for it to reach the boiling point. When the liquid starts to boil, add the white wine and thyme, which will give a pleasant aroma to the dish.

It is essential to stir occasionally to prevent the liver and vegetables from sticking to the bottom of the pot. Let the mixture boil until the liquid has partially evaporated, but not completely; you want to leave about 10% of the initial amount of water to achieve a creamy texture. Once the liver and vegetables are cooked, remove the bay leaves and let the mixture cool slightly.

After it has cooled, transfer the mixture to a blender, adding the butter to obtain a fine and rich paste. If your blender cannot process the entire amount at once, divide the mixture into two. Blend until you achieve a smooth, creamy, and homogeneous paste. Finally, season with salt, vegeta, and pepper to taste, adjusting the flavors according to your preferences.

This liver paste with vegetables will be perfect served on slices of fresh bread or as part of an appetizer platter, bringing a touch of elegance and flavor to your meals. Enjoy every bite!

 Ingredients: 1kg pork liver (approximately one whole liver) 4 medium onions 200g parsley root (I had frozen) one carrot one pack of butter (200g) 200ml red wine 6 tablespoons oil one teaspoon thyme 4 bay leaves salt, pepper, vegeta to taste water is added depending on the pot in which I boil the liver and vegetables.

 Tags:  onion meat carrots unt oil wine pig gluten-free recipes