In the kitchen with MyTrela
Chicken liver with onion and sauerkraut with carrot
Liver is fried in rapeseed oil and combined near the end with onion softened separately in ghee. Sauerkraut mixed with grated carrot is served alongside.
1 serving
Ingredients
Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.
- Chicken liver150 g
- Salt1 g
- Black pepper1 g
- Onion50 g
- Rapeseed oil10 g
- Clarified butter (ghee)7 g
- Carrot60 g
- Sauerkraut110 g
Preparation
- Remove veins from the liver and season with salt and pepper. Thinly slice onion and soften in clarified butter until translucent.
- Heat rapeseed oil in a separate pan and sear the liver on each side. Add prepared onion near the end. Continue frying until the thickest part of the liver reaches at least 74°C; check with a kitchen thermometer.
- Grate carrot and mix with sauerkraut. Serve the slaw alongside the liver.
Total preparation time has not been confirmed.
Nutritional values
Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.
About this recipe
Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.
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