Beetroot To Your Lover And Liver Bit Longer Recipe
Servings: 2
Ingredients
- 1 x 250 gram who cooked baby beetroot
- 1 lrg Potato, peeled and minced into small cubes
- 1 x Vegetable stock cube
- 2 x Cloves crushed garlic
- 2 x Onions, thinly sliced
- 550 gm Fresh greens, finely shredded
- 300 ml Lowfat milk
- 1 Tbsp. Double cream
- 2 Tbsp. Minced mixed fresh parsley and tarragon
- 1 x 30 grams pac cheese and onion 'Lite' crisps crushed
- 1 Tbsp. Dijon mustard
- 4 1/2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Roughly minced fresh basil
- 100 gm Greek lowfat yoghurt A few fresh thyme leaves
- 1 dsh Worcestershire sauce
- 2 Tbsp. White wine
- 55 gm Plain flour Lambs liver, thinly sliced Salt and pepper
Directions
- Preheat oven to 220c/425f/Gas 7.
- 1 Chop half the beetroot and place in a large pan with the potato, vegetable stock cube, garlic and half a sliced onion.
- 2 Pour on sufficient boiling water to cover and simmer for five min.
- Add in half the greens and cook till wilted.
- 3 Pour in the lowfat milk and simmer for 5-8 min, or possibly till the vegetables are tender.
- 4 Add in the cream and herbs, season and then serve the soup in bowls with the crisps sprinkled on top.
- 5 For the Beetroot Sauce: Place the mustard in a food processor with 1/2 tbsp extra virgin olive oil, minced basil, 2 beetroot, lowfat yoghurt and season.
- Blitz till smooth.
- 6 Cut the remaining beetroot in half. Heat 1 tbsp extra virgin olive oil in an ovenproof saute/fry pan, add in the beetroot and a few thyme leaves and season.
- 7 Transfer the pan to the oven and cook for 8-10 min, turning occasionally, till golden.
- 8 Heat 1 tbsp extra virgin olive oil in a pan, add in the remaining onions and cook till browned and caramelised.
- 9 Add in the remaining greens to a warm pan, drizzle over 1 tbsp extra virgin olive oil, add in a dash of Worcestershire sauce and white wine and cook till wilted down. Season.
- 10 Place the flour on a plate, season and add in a few thyme leaves. Add in the liver slices and toss to lightly coat in the flour.
- 11 Heat 1 tbsp extra virgin olive oil in a frying pan, add in the liver slices and cook for about 45 seconds on each side, or possibly till cooked to taste.
- 12 Pile the onions on a plate, top with the greens and sit the liver on top. Add in the beetroot around the edge of the plate and pour over the beetroot sauce.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 916g | |
| Recipe makes 2 servings | |
| Calories 1011 | |
| Calories from Fat 737 | 73% |
| Total Fat 82.71g | 103% |
| Saturated Fat 16.0g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 5045mg | 210% |
| Potassium 1237mg | 35% |
| Total Carbs 57.52g | 15% |
| Dietary Fiber 14.4g | 48% |
| Sugars 18.52g | 12% |
| Protein 18.13g | 29% |
