Liver and Onions With Roast Veges Recipe

Name: Liver and Onions With Roast Veges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g kumara; 200 g pumpkin; 200 g beef liver; 1 tablespoon flour; ½ teaspoon salt; ½ teaspoon pepper; ½ cup white wine; 1 teaspoon marmite; 1 teaspoon garlic, crushed; 1 onion

Servings: persons

1
Slice Liver into 1x2cm pieces and soak in water for 2 hours.
2
Remove liver from water and dry.
3
Coat with flour and half the salt and pepper.
4
Fry Liver in a hot pan for 2 minutes until browned.
5
Remove and set aside.
6
Slice onions into thin strips and fry over a high heat for 2 minutes.
7
Add wine, marmite, garlic and remaining salt and pepper to the onions and reduce to half.
8
Mix in liver and cover.
9
Simmer on a low heat while you cook the veggies.
10
Cut Kumara and Pumpkin into 3cm cube size pieces and roast in the oven for around 30 - 45 minute.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g kumara, 200 g pumpkin, 200 g beef liver, 1 tablespoon flour, and more.

Yes, Liver and Onions With Roast Veges falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Liver and Onions With Roast Veges

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