Tender calves' liver are sautéed and served with delicious caramelised onions and a smooth root vegetable and rocket puree.


  • 15g/½oz butter

  • 1 large onion, halved and thinly sliced

  • pinch of sugar

  • 1½ tsp balsamic vinegar

  • 6 rashers of thinly sliced dry-cured streaky bacon, rind removed

  • 275-350g/10-12oz calf's liver very thinly sliced

  • 15g/½oz seasoned flour for dusting

  • 1 tbsp sunflower oil

  • salt

  • freshly ground black pepper

  • For the Root Vegetable and Rocket Puree

  • 225g/8oz swede, peeled and cut into chunks

  • 225g/8oz carrots, peeled and cut into chunks

  • 225g/8oz potatoes, peeled and cut into chunks

  • 25g/¾oz butter

  • handful of rocket

  • salt

  • freshly ground black pepper


  • 1.

    Preheat the grill to high. Melt the butter in a large frying pan and fry the onions and sugar over a medium heat, stirring frequently, for 7-8 minutes until nicely browned.

  • 2.

    Season with salt and pepper, add the balsamic vinegar and leave it to bubble up for a few seconds. Keep warm.

  • 3.

    Grill the bacon until beginning to crisp at the edges. Keep warm.

  • 4.

    Season the liver on both sides with salt and pepper and then coat lightly in the seasoned flour. Pat off the excess.

  • 5.

    Heat another large frying pan over a high heat. Add the oil and then the slices of liver and cook them over a high heat for 30 seconds on each side, the object being to have the liver nicely browned on the outside, yet still pink and juicy on the inside.

  • 6.

    To make the root vegetable and rocket purée, cook the swede, carrots and potatoes in boiling salted water for 20 minutes, until tender. Then drain, place in a blender with the butter and blitz into a smooth purée.

  • 7.

    Finally, return the purée to the pan and leave on a gentle heat, until the mixture has dried out. Add the rocket, salt and pepper and serve with the pan-fried-liver, bacon and caramelised balsamic onions.

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