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Calf’s liver with poached baby beetroots and thyme
Foie de veau, betteraves et thym
Preparation info
- Serves:
4
- Difficulty
Easy
- Ready in
1 hr 15
Appears in
By Fran Warde
Published 2009
This is a wonderfully easy dish to be relished by anyone who enjoys calf’s liver. It works very well as the liver and beetroot both have such silky textures, which complement each other.
Ingredients
Method
Simmer the baby beetroots in a pan of water for 1 hour until soft when a knife is inserted. Drain and, when cool enough to handle, peel by squeezing gently; the skins should slip off.
Cut the beetroots in half and place in a large pan with