Liver Pâté with Carrots and Onions
Description
Perfect for the table and with drinks. Here is a recipe for making liver pâté with carrots and onions. I'm sure you'll be thrilled with such a luxurious dish! Personally, I like it freshly made and slightly warm, although according to the classic recipe, after grinding, they recommend adding a tablespoon of butter, mixing it in, and letting it cool completely. Otherwise, I've given the recipe accurately. Good luck. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Clean the liver of membranes, cut it into pieces, and fry over medium heat, adding salt. If you're afraid it will be bitter, soak it in milk first, but I usually don't do that.
- 2
Step 2
2. Wash, peel, and finely chop the carrots and onion. Add them to the liver as well and sauté together until done. Use medium heat.
- 3
Step 3
3. When the liver is already halfway done and the onion becomes translucent, add pepper, nutmeg, and spices to taste. Continue cooking covered over low heat.
- 4
Step 4
4. Total cooking time should not exceed 25 minutes, otherwise the liver will be too dry. Transfer all the contents of the pan to a blender and blend.
- 5
Step 5
5. That's it! I recommend serving with croutons, garlic, and herbs.