- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 40 minutes
- Effort: easy
For the parsnip puree
- 4 large parsnips, peeled and cut into 1cm pieces
- 150 ml whipping cream
For the sauce
- 2 tbsp unsalted butter
- 8 small shallots, peeled and finely sliced
- 80 ml brandy
- 1 tbsp green peppercorns
- 400 ml beef stock
- 100 ml whipping cream
- 1 tbsp grain mustard
- 8 flat leafleaves parsley, shredded
For the liver
- 3 tbsp groundnut oil
- 4 x 175 g slices calves' liver
1. To make the parsnip puree, boil the chopped parsnip for about 15 minutes until totally soft, drain well and place into the bowl of a food processor.
2. Heat the cream until warm, not boiling, pour it over the top and blend until smooth. Season with salt and pepper and keep warm.
3. To make the sauce, melt the butter in a large shallow pan and fry half of the shallots for 3-4 minutes, until softened but not browned.
4. Add the brandy and reduce by half.
5. Add the green peppercorns, pour over the beef stock and cook until reduced by two thirds. Stir in the cream and mustard.
6. Add half of the sliced parsley, season to taste and keep warm.
7. Mix the remaining parsley and sliced shallots together in a small bowl and set aside.
8. Heat a frying pan with the groundnut oil until it begins to smoke, season the liver and fry over a high heat, for 1½ - 2 minutes on each side, until crisp and golden.
9. Serve the liver with the parsnip puree, spoon over the sauce and sprinkle with the shallot and parsley mixture.
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