Liver, Cabbage, Root Veggie Stir Fry
The sweetness of root veggies pairs well with the mild flavor of chicken liver in this easy dish.
1 lb chicken livers
1/2 cup milk for soaking liver (optional)
1 large yellow onion, finely diced
1/2 small head of green cabbage, shredded
1/2 cup shredded carrot
1/2 cup shredded parsnip
ghee for sauteeing
salt and pepper
Use a food processor if desired for easy prep for the cabbage, carrot, and parsnip. Use the slicing blade for the cabbage, and the grating blade for the carrot and parsnip.
If you would like a milder liver flavor, soak the liver in milk for an least 20 minutes prior to cooking.
Heat 2 tablespoons ghee in a large pan. Once ghee is hot, add onion and saute on medium heat until translucent, about 8 minutes.
In the meantime, drain liver and put in a saucepan. Cover with water, and set on medium-high heat. Wait until water barely starts to bubble, and turn off heat. Drain liver and set aside.
Once onion is translucent, add cabbage, carrot, and parsnip. Salt and pepper to taste. Saute on medium or medium-low until cabbage is soft, about 20 minutes. Make sure to stir frequently to prevent sticking or burning.
Chop liver into small pieces and add to vegetables. Stir fry for another minutes, then turn off heat. Taste and add more salt and pepper if needed. Serve and enjoy! This is delicious paired with mashed potatoes.