Veal liver, a dish that many associate with their childhood. My grandma always prepared it with a lot of love, but classically with onions and mashed potatoes. This version with apple and scallions is a modern interpretation that I discovered a few years ago and have enjoyed cooking ever since. The sweetness of the apple and the slight spiciness of the scallions go wonderfully with the strong taste of the liver. The veal liver itself is of course the star of the dish. When buying, make sure the liver is fresh and tender. It should have a smooth surface and a light brown color. The apples bring a fruity note and a pleasant acidity into play. I prefer sour varieties such as Boskoop or Elstar, as they form a nice contrast to the liver. The scallions provide a fresh, spicy note and a slight spiciness. The green part of the leek, which is only added at the end, brings additional freshness and color to the dish. The preparation in the Thermomix® is very simple. First, the scallions are prepared and set aside. Then the apples, with the apple slices for decoration being treated separately and drizzled with lemon juice to prevent browning. The veal liver is cut into strips and lightly floured. The flour ensures that the liver gets a nice crust when fried and the sauce thickens slightly later. The apple slices are briefly fried in the pan to develop their aromas. The liver is then fried until cooked, but still slightly pink in the middle. The scallions and apple slices are steamed in the same pan to absorb the flavors of the liver. The sauce is then prepared in the Thermomix®. Apple wine, cream and broth are boiled and thickened with sauce thickener. Finally, the fried liver is added to the sauce and only heated briefly so that it does not become tough. The reverse rotation is important here so that the liver strips do not fall apart. For a vegetarian option, you could use smoked tofu instead of veal liver. This should be cut into strips and fried like the liver. Vegetable broth can be used instead of broth. If you like it a little spicier, you can add a pinch of chili or some smoked paprika powder. Rice, mashed potatoes or spaetzle go perfectly with this dish as a side dish. A fresh salad with a light vinegar-oil dressing also goes well with it. The fried apple slices serve as a decorative garnish and round off the dish visually. Leftovers of the diced veal liver can be stored in the refrigerator and reheated the next day. It is advisable to dilute the sauce with a little broth or cream if necessary, as it may thicken slightly when cooling. The dish can also be prepared well in advance. The liver, apples and scallions can be cut the day before and stored in the refrigerator. The sauce can also be prepared and heated with the liver shortly before serving.

Veal Liver with Apple Scallion Ragout

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Description

Ingredients (12 ingredients)

Preparation (10 steps)

Prepare scallions

Prepare apples

Prepare veal liver

Fry apple slices

Fry liver

Steam scallions and apple wedges

Prepare sauce

Thicken sauce

Heat liver

Serve

Finished cooking? Great! 🎉

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