Most people only think of pairing liver with onions, but they work so well with these creamy coriander carrots and tasty potatoes.
For the savoury potatoes take out the nicely-shaped potato slices and put to one side. Then mix the rest of the potatoes and onions together and season.
Use 28g (1oz) of the butter to grease a shallow oval ovenproof dish. Put the potatoes into the dish and press down. Lay the nicely shaped slices on top to cover the rest. Pour the stock over and put 28g (1oz) of the butter in knobs on top.
Cook in an oven at 180°c for approximately 40 minutes, until coloured on top.
Meanwhile cut the carrots into triangles and cook in boiling salted water. When cooked drain off and add the double cream. Boil until thickened, add seasoning and coriander, and put to one side.
At the same time cook the runner beans in boiling salted water. When almost cooked add shredded spring onions. Drain off, season, add 28g (1oz) of the butter and put to one side.
Heat the oil for the liver in a frying pan. Mix the flour and spices together, dip liver into the mix and shake off the excess. Fry quickly in the oil for about a minute each side, season and put to drain.
Serve the potatoes and lay the liver on top. Melt 57g (2oz) of butter, add the chopped parsley, and pour over the liver. Serve the runner beans and carrots separately.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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