Recipe for Lamb Liver with Celery Puree Turnip

Instructions

1. Lamb livers served with tomato sauced vegetables and celery puree turnip.
2. Peel the celery turnip, cut it into thick slices, and cook it in a casserole with water and a pinch of salt for 20 minutes. Drain, then place in a blender glass with a drizzle of oil and crush. Book.
3. Cut the onion and pepper into small pieces and place them in a casserole with a drizzle of oil to poach. Peel the carrot, cut it into moon rooms, and place them inside. Season with salt and pepper and cook until golden. Pour in the tomato sauce, wine, and bay leaf.
4. Cut the lamb livers into band-aids, sprout them, and use them to make flour. Saute them in a pan with 4 garlic cloves. Place the livers in a fountain lined with absorbent paper.
5. Mash the garlic cloves (without the skin) in a mortar with a pinch of salt and add to the vegetable casserole. Pour 150 mL of water into the measuring cup. When the sauce begins to boil, add the livers and cook them for 2-3 minutes.
6. Serve the lamb livers with the turnip puree and celery puree. Garnish with parsley leaves if desired.