Seared calves liver with persillade and parsnip mash

seared calves liver with persillade and parsnip mash



1.Boil, steam or microwave parsnip and potato, separately, until tender, drain. Crush 2 cloves of the garlic, mash in large bowl with parsnip, potato, cream and half of the butter. Cover to keep warm.
2.Boil, steam or microwave asparagus until just tender, drain. Cover to keep warm.
3.Pat liver dry with absorbent paper. Melt about 1 tablespoon of the remaining butter in large frying pan, cook liver quickly, in batches, over high heat until browned both sides and cooked as desired (do not overcook). Cover to keep warm.
4.To make persillade, heat remaining butter in same pan. Finely chop remaining clove of garlic, cook garlic and shallot, stirring, until shallot softens. Add stock and juice, bring to a boil, stirring. Remove from heat, stir in parsley.
5.Serve sliced liver with parsnip mash and asparagus, top liver with persillade.

When peeling parsnips, make sure you remove all the bitter outer layer. Persillade is a mixture of chopped garlic and parsley traditionally used either as a garnish or to flavour a sauce, as we have done here. The secret to tender calves liver is to make sure you slice it into paper-thin scallops and then quickly sear it ­ overcooking will toughen its delicate texture. Shallots, also called french shallots, golden shallots or eschalots, are small, elongated, brown-skinned members of the onion family that grow in tight clusters similar to garlic.