Liver is a nutritious dish, but not everyone's favorite. Many people don't enjoy boiled liver because it tends to come out quite dry — and that's simply the truth. Fried liver, on the other hand, isn't for everyone either. But there's a great solution for preparing liver in a lighter, healthier way without it turning out dry. The answer is chicken liver soufflé — the liver is blended with eggs, heavy cream, and vegetables, then baked in the oven. The result is a tender, soft, and not at all dry dish that can be served with vegetables or enjoyed as a spread on a piece of crispbread. Delicious and nutritious — two in one!
Ingredients:
- 600 g chicken liver
- 100 g carrots
- 100 g onion
- 100 g heavy cream or milk
- 2 eggs
- 2 tbsp flour
- 2 tbsp semolina
- salt, pepper
- spices to taste (I used 0.3 tsp each of coriander, nutmeg, and garlic powder)
How to cook chicken liver soufflé
Finely chop the onion and grate the carrots, then sauté in vegetable or clarified butter until soft. Rinse the chicken liver, place it in a bowl, and add the sautéed vegetables.
Add the flour, semolina, spices, salt, pepper, and egg yolks (place the egg whites in a separate bowl).
Beat the egg whites separately until stiff, firm peaks form, then gently fold them into the liver mixture.
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