Chef Todd Richards gives us a spin on the classic dish liver and onions with this recipe from his recent cookbook, Soul: A Chef's Culinary Evolution in 150 Recipes. He says that livers usually come frozen, which he prefers over thawed. "Freezing and thawing leaches impurities for cleaner flavor,” he explains. “The mild potato puree works as a delicious textural counterpoint to the onions and a creamy vehicle for enjoyment of the complex pan jus."
Liver and Spring Onions with Crispy Shallots and Potato Puree
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.