Shopping List Instructions
800 g red beets peel and cut into 6 or 8 pieces, depending on their size.
1 orange remove the skin (without the white part). Frizzle the beet root together with 1/2 bundle thyme, 3 laurel leaves, fresh and the orange peel in Rapeseed Oil and season with salt and pepper. Roast the beet root in a covered pot in the oven for about 1 hour at 180° C until they become soft.
3 tbsp. heavy cream blend with 2 tbsp. Portuguese Mustard and spread the mixture on 500 g calf's liver, sliced 2 onions chop finely and fry in Rapeseed Oil Add the beet root and let it simmer for a short while. Then add 1 pear pealed and cut into wedges, 8 walnuts cut in fourths, and some Bouvier TBA Wine-Vinegar and season with salt and pepper. Heat 80 g butter together with some
Rapeseed Oil and fry the calf`s liver in it at a low temperature until medium. Arrange everything on a plate to your liking.
serves 4
