1. Rinse liver, cut into small pieces, blanch in boiling water 1 minute, drain.
2. Sauté sliced onion in olive oil, add garlic, salt, and pepper. Add liver and cook through.
3. Mix sour cream with mustard and a little water. Add to liver, cook 8–10 minutes until creamy. Adjust seasoning.
Roasted vegetables: Toss cubed potatoes, peppers, courgette, and beans with olive oil, paprika, salt, and pepper. Roast at 200°C for 25–30 minutes.
Scatter pomegranate seeds over liver and garnish vegetables with chopped parsley.
Ingredients
- Roasted Vegetables
White Wine Pairing
Pfalz Riesling