Goose liver This is a real delicacy, especially in Western Europe. In Poland, it is not so popular – usually wanting to prepare this type of offal, we reach for chicken liver. However, it is worth trying a goose variant, which is characterized by the presence of many valuable nutritional values.
In the composition Goose liver We find, among others, vitamin A, B vitamins and even vitamin C. It is also an excellent source of iron, phosphorus and zinc. Appropriate supply of these compounds is necessary for the proper functioning of the body. Goose liver also contains a lot of protein constituting muscle building material. The ingredients contained in these offal can support the functioning of the immune system or cardiovascular system.
It should be noted that Goose liver also contains purineswhich may promote gout occurrence. It is also a product rich in fat – so it’s good to eat it in moderation.
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Goose liver It may differ from chicken liver in many respects. It is about the taste, consistency or content of individual nutrients. Goose liver may be slightly fat than chicken liver. In addition, it contains more iron i phosphorus.
It is worth mentioning Fr. controversies related to goose liver intended for foie gras. The animals from which these offal is obtained are forced to fattened – they are fed with a tube injected into the esophagus, through which food is served. As a result of this process, such birds are significantly fatty and can increase up to ten times.
However, there are places where Animals are fed in a natural way. If you want to prepare a goose liver – it is worth buying offal from such a breeder.
Goose liver You can prepare in many different ways. Sometimes, however, simplicity turns out to be the best. If we want to experience the fully taste of goose liver, it is worth undergoing souling with onions. Ingredients The provisions needed for this recipe are as follows:
- 400 g of geese liver;
- 2 large onions;
- 1-2 tablespoons of wheat flour;
- frying rapeseed oil;
- Salt, pepper, marjoram.
Preparation method:
- Rinse thoroughly under running water and cleanse of larger hypertrophy. Then dry it (preferably with a paper towel) and cut into smaller pieces.
- Peel and cut the onions into feathers. Fry in a pan in a small amount of rapeseed oil. When the onion is fine, we take it off – preferably into a separate bowl.
- Season the liver with salt, pepper and a pinch or two marjoram. We coat it in flour, and then fry in a well -heated pan with rapeseed oil.
- When the liver is browned nicely, we reduce the fire and throw the onion into the pan. Mix the whole, fry for about 1-2 minutes, and then pour about 150 ml of water. We cover and stew for about 8 minutes. If necessary, you can add a small amount of water.
The ready liver can be given from The addition of potatoes (from water or puree) and favorite salad. Nothing prevents you from eating her in the company rural bread and pickled cucumber.
Sources: allojewenia.pl, Terazpoczy.pl
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