How to make a tender liver and apple pâté

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Liver is a useful product, but not everyone likes it. But if you want it to have a place in the diet of proper nutrition, try cooking with apples without butter or other fat.

Details

To prepare, you need to take:
350 g of apples< br> 350 g of carrots
700 g of veal liver
salt and spices – to taste

Before cooking, soak the liver (at least 20 minutes) in water or milk. Soaked liver has a more delicate taste and does not give off the bitterness inherent in this product.

Cut the apples into quarters, removing the middle.

Cut the peeled carrots into rings.

Clean the liver from excess veins and skin, cut into pieces like two matchboxes.

Send all the ingredients to a dry pan and simmer for 30 minutes. Don't worry if there is no liquid or oil at all. In the process of cooking, the ingredients will give enough juice, which will contribute to uniform cooking.

After 30 minutes, pierce the liver with a fork – it will be soft, without pink secretions of juice, similar to carrots – it should be completely ready, without crunch.

While hot, mix the ingredients with a blender, adding salt and spices to taste (must be in the finished dish, not during stewing).

The pate is ready. The portion is quite large, so we recommend putting the cooled dish into glass jars (100-250 ml) and sending part of it to the freezer.

Pate will taste good even for those who do not like fried or boiled liver. The apple will give a slight acidity and a pleasant aftertaste.