You will need
- For 6 servings:
- 600 g of Turkey liver
- 500-600 g of potatoes
- 2 bulbs
- 1 celery root medium size
- 2 carrots
- 200 ml dry red wine
- 200 ml of sour cream
- 200 g of cheese
- ground black pepper
- olive oil
Onion peel and shred half rings.
Carrots clean and cut into cubes or strips.
Celery peel and cut into too cubes or strips.
Potatoes should be cleaned and cut into cubes.
Liver rinse, remove the film and cut into pieces a La carte.
Roll the liver in starch.
Fry the liver on high heat in oil for 2-3 minutes.
Pan spasseruyte onions and carrots.
After the onions become transparent, add celery and potatoes and sauté on high heat for 2-3 minutes.
Half of the vegetables put them in the pot.
Lay the liver on vegetables.
Liver put the rest of the vegetables.
Mix the wine with sour cream until smooth.
To the sauce add salt and pepper.
Pour the sauce over the vegetables with the liver.
Top the dish with grated cheese.
Bake the dish in the oven at 180 degrees for 40-45 minutes.