Liver, Carrot, Egg Stir Fry
Liver is a cornerstone of the Weston A. Price diet due to the the very high concentration of important fat-soluble vitamins that it contains. I have been trying lots of different liver recipes for my family, and this one has become a favorite. The egg and sweet root vegetables balance out the liver flavor so that it is not overpowering.
1 lb chicken or beef livers
1/2 cup milk for soaking liver (optional)
1 large yellow onion, finely diced
2 cups shredded carrot
3 hard-boiled eggs, peeled and diced
ghee for sauteeing
salt and pepper
Use the grating blade on a food processor if desired for easy prep for the carrot.
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 carrot and saute on medium heat for about 15-20 minutes, until carrot is soft and onion is starting to brown.
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.
Chop liver into small pieces and add to vegetables. Stir fry for another minute or two, until none of the liver is red, then add diced egg, mix, and turn off heat. Taste and add more salt and pepper if needed. Serve and enjoy! I love to serve this with mashed potatoes.