Diet Chicken Liver Pâté
Description
Perfect for the table and with drinks. All in all, we’ll need about two hours. That’s enough time to prepare both the vegetables and the liver—and in a healthy way, too. The only less-than-healthy part of this dish is 2 tablespoons of sunflower oil. If you want to skip it entirely, braise the carrots and onion together with the pumpkin in the oven on one baking sheet, adding a small amount of water.
Instructions
- 1
Step 1
Take the chicken liver. Rinse it. Chicken liver is more tender and lighter than beef liver, and especially than pork liver. It cooks faster, and I like the taste better.
- 2
Step 2
Pour water into a pot. Put the liver straight into the cold water. Set over medium heat. Simmer uncovered, skimming off the foam that starts to form as it comes to a boil.
- 3
Step 3
Meanwhile, let's work on the vegetables. Peel the pumpkin and cut it into small pieces. As you've gathered, our pâté is diet-friendly, so it will include vegetables and no butter. Pumpkin will replace butter's delicate flavor. Finely chop the onion. Grate the carrot.
- 4
Step 4
We'll put the pumpkin straight into the oven to braise and bake at a low temperature. Sweat the carrots and onion in a skillet with a small amount of sunflower oil.
- 5
Step 5
Well, the liver has finished cooking. Take it out and grind it through a meat grinder or in a blender. Mix the liver mince with the vegetables. Take the pumpkin out of the oven, mash it with a fork or soften (grind) it in a blender. Add the softened grated pumpkin to the pâté.
- 6
Step 6
Mix everything thoroughly and refrigerate; our pâté needs to set. After an hour, you can take it out and eat it. You can spread it on diet crispbreads, for example.