Roasted Calf's Liver
Roasted Calf's Liver - Roasted veal liver: A fast, simple feast
Healthy, because
Even smarter
Nutritional values
Liver provides many nutrients, for example, plenty of protein, zinc, vitamin B12 and biotin. The liver of young animals not only tastes milder than others, it is also usually free from environmental pollution.
Whether the liver remains tender or becomes tough depends mainly on the cooking time. The rule of thumb is: as short as possible, as long as necessary. If it is roasted whole, as here, it remains particularly juicy.
(Percentage of daily recommendation)
| Calorie | 433 kcal | (21 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 42.2 mg | (5,275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 5.1 mg | (464 %) | ||
| Niacin | 32.7 mg | (273 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 412 μg | (137 %) | ||
| Pantothenic acid | 13.3 mg | (222 %) | ||
| Biotin | 128.2 μg | (285 %) | ||
| Vitamin B₁₂ | 100.75 μg | (3,358 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 500 mg | |||
| Cholesterol | 566 mg |
Ingredients
- Ingredients
- ¾ cup balsamic vinegar
- ¾ cup Broth
- 4 Red onions (each about 50 grams)
- 1 ½ lbs Calf's liver
- salt
- peppers
- 3 Tbsps Canola oil
- 4 sprigs marjoram
- 3 small tart Apple (each about 125 grams)
Kitchen utensils
Preparation steps
Boil balsamic vinegar and broth in a small pot over medium heat until reduced by 1/3. Set aside. Peel the onions and cut into thin rings.
Rinse calf's liver and pat dry. Remove any silverskin or membrane. Season with salt and pepper.
Heat 2 tablespoons oil in a pan and sear the liver on all sides. Rinse marjoram and shake dry.
Place calf's liver on a baking sheet and scatter the marjoram over liver. Roast on second rack from bottom of preheated oven at 225°C (fan not suitable, gas mark 3-4) (approximately 450°F) until liver is cooked through, 15-20 minutes.
Rinse apples, wipe dry and remove core. Cut apples into slices.
Heat the remaining oil in the pan and sauté the apple slices in batches until tender, 1-2 minutes on each side. Set aside. Cook onion rings in pan, stirring frequently, until softened, 5-6 minutes. Season with salt and pepper.
About 4 minutes before end of roasting, add the apple slices to the baking sheet with the liver.
Remove baking sheet fromoven. Wrap liver and apples in aluminum foil and let rest for 4-5 minutes. Place apples and onions on a plate. Slice liver and place on apples and onions. Drizzle with reserved reduced vinegar and serve.
