Calf’s Liver with Onion and Apple
Servings
2Serving size
4 ounces calf's liver with onion and apple topping.This recipe can be multiplied, and leftovers are great on sandwiches the next day (even the apples).
AND
Ingredients
| 8 ounces White onions (sliced into thin rings) |
| 2 medium Granny Smith apples (peeled and sliced) |
| 1 Tbsp. White wine vinegar |
| 1 Tbsp. Lemon juice |
| 1 tsp. Sugar |
| 1 cup Water |
| 2 Tbsp Dried currants |
| 1 Tbsp. Rosemary, fresh |
| 1/4 tsp. Salt |
| 2 tsp.. Unsalted butter |
| 8 ounces Calves liver |
| 1/4 cup White wine |
Instructions
Place olive oil in a ten inch skillet and heat over medium heat. Add onions and cook them slowly browning them until lightly caramelized. They should be slightly limp and translucent.
Add the apples and cook gently for about 5 minutes until they begin to brown. Add the vinegar, lemon juice, sugar and water.
Cook over medium heat until the apples are soft but not falling apart. Reduce until the liquid should be almost evaporated. Add the currants and rosemary and toss for about two minutes.
Divide the onion-apple mixture, placing half in the center of two large plates. Remove plates to the warm oven.
In the same pan add the butter and heat until frothing. Add the liver and sauté over medium-high heat, tossing well, until cooked brown on the outside but still tender to the touch (about 7 - 10 minutes).
Top the onion-apple on each plate with half of the liver. With the pan still hot add the white wine and deglaze the pan. Reduce the liquid to about half and divide equally between the servings.
Garnish with fresh rosemary.
Serve this recipe with one of these Breakfast side dishes.
Low Sodium Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 325°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
AND
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Low Sodium Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
Mashed Yams with Sage
Place the water in a sauce pan fitted with a steamer basket over high heat. Add the cubed yams to the steamer basket and steam until they break slightly with a fork – about 10-15 minutes. While the potatoes are cooking, place the olive oil in a small skillet over…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 325°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I was one of the lucky ones who grew up with liver and liking liver. This healthy recipe is a variation of the liver and onions that I had as a kid and still love. The sweetness of the onions and apples are terrific together with the savory flavor of the rosemary and liver.
If you like liver and have been told that it’s not good for you because of too much cholesterol, this is outdated information. We certainly are careful about recommending eating foods that are really high in cholesterol too often but we know that the real problem for most people is saturated fat and trans fats and how they interact with the cholesterol. So if you love liver, it’s a great choice for having about once a month.
This year I decided that there was nothing that I would not try to eat. We all have things we don’t like and for me one was sweet potatoes and yams. But by saying to myself, “I’m going to eat these yams and like it,” I found I loved them. I have found so many foods that I “didnt like” as a kid and had a bias against so if you don’t think you like liver, try again — you might be surprised.