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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 enough boiling water to cover and simmer for five minutes. Add half the greens and cook until wilted. 3 Pour in the milk and simmer for 5-8 minutes, or until the vegetables are tender. 4 Add 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 olive oil, chopped basil, 2 beetroot, yoghurt and season. Blitz until smooth. 6 Cut the remaining beetroot in half. Heat 1 tbsp olive oil in an ovenproof saute pan, add the beetroot and a few thyme leaves and season. 7 Transfer the pan to the oven and cook for 8-10 minutes, turning occasionally, until golden brown. 8 Heat 1 tbsp olive oil in a pan, add the remaining onions and cook until browned and caramelised. 9 Add the remaining greens to a hot pan, drizzle over 1 tbsp olive oil, add a dash of Worcestershire sauce and white wine and cook until wilted down. Season. 10 Place the flour on a plate, season and add a few thyme leaves. Add the liver slices and toss to lightly coat in the flour. 11 Heat 1 tbsp olive oil in a frying pan, add the liver slices and cook for about 45 seconds on each side, or until cooked to taste. 12 Pile the onions on a plate, top with the greens and sit the liver on top. Add the beetroot around the edge of the plate and pour over the beetroot sauce. NOTES : Chef - Adam Palmer Recipe by: Ready Steady Cook
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