Beef Liver Pâté with Carrots
A tender, fragrant, and very wholesome pâté! Kids don't like liver? Make this liver pâté and you won't be able to drag them away from the deliciousness. Everybody loves little sandwiches, and with this pâté they simply melt in your mouth!
Snowflake
Recipe author
Beef Liver Pâté with Carrots
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 %
12 g
Fats 41 %
12 g
Carbohydrates 17 %
5 g
181 kcal
GI:
100
/
0
/
0
- Start by sautéing the onion. Peel and wash it, cut it into half-rings, and put it in a skillet with the vegetable oil. Sauté the onion until lightly golden. 2. Rinse the liver, remove all the membrane and veins, and cut it into medium pieces. 3. Peel the carrots and cut them into thick rounds. 4. Put the carrots, liver, and sautéed onion into a pot (in that order), cover with hot water to about 3/4 full, and simmer over low heat until fully cooked (about 40 minutes). 5. Put the cooked ingredients into a blender and blend them into a pâté. 6. Add softened butter and salt to taste, and blend again. 7. Transfer the finished pâté to a clean container and use it for sandwiches whenever you like. Keep the pâté in the fridge. Garnish the sandwiches with fresh herbs and serve. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Beef liver - 130 kcal/100g
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