Celery and potato puree with chicken livers

Name: Celery and potato puree with chicken livers - Eliana A.
Ingredients: 4 potatoes; 1 piece of celery; sour cream; 1 egg; salt and pepper; butter; 500 grams of liver; 1/2 jar of tomatoes in juice; salt and pepper; garlic

Meat - Celery and potato puree with chicken livers by Eliana A. - Recipia

Celery and Potato Purée with Liver is a simple dish cooked in two parts: a smooth and creamy purée, followed by livers in tomato sauce. While the vegetables are boiling, you can also prepare the pan with the livers so that everything is served hot. The celery enhances the flavor of the purée, making it more aromatic than a plain potato purée, and the tomato sauce pairs well with the livers. Quick Info Total time: not specified in the original recipe; the dish is cooked until the vegetables are tender and the liver sauce thickens. Preparation time: not specified. Cooking time: not specified. Servings: about 4 servings, depending on the size of the potatoes and the piece of celery. Difficulty: easy. Recipe type: main dish, suitable for a homemade lunch or dinner. Ingredients For the purée 4 potatoes 1 piece of celery 1 egg Sour cream, to taste and depending on the desired consistency Butter A little boiled milk, only if the purée is too dry Salt and pepper, to taste For the livers and sauce 500 g livers 2 tablespoons olive oil Garlic 1/2 jar of tomatoes in juice Tomato paste Chicken broth Salt and pepper, to taste The amount of garlic, tomato paste, and chicken broth is not specified in the basic recipe. They are added to taste and depending on how much sauce you want to obtain. The quantities for sour cream and butter are also not indicated, so they should be added gradually until the purée reaches the desired texture. Preparation method 1. Peel the potatoes and celery, then wash them well. Cut the vegetables into larger cubes, approximately the same size, so they cook evenly. 2. Put the potatoes and celery to boil. Let them cook until they are very tender and can be easily mashed. For this purée, the vegetables need to be well-cooked, not just soft on the outside. 3. Drain the water and immediately mash the potatoes and celery. Keep mashing until the purée is as smooth as possible and there are no lumps remaining. 4. Add the egg and sour cream, then mix well. If the purée seems too dry, pour in a little boiled milk and blend again. The milk should be added gradually to avoid thinning the mixture too much. 5. Add the butter and mix until fully incorporated. Taste and adjust with salt and pepper. It's best to make the purée close to serving time, as it is more enjoyable when warm. 6. While the potatoes and celery are boiling, prepare the livers. In a pan, heat the 2 tablespoons of olive oil, then add the livers. Sauté them and add the garlic. 7. Separately, prepare the sauce mixture. Combine the chicken broth with the tomato paste and the tomatoes in juice. Season with salt and pepper to taste. The tomatoes can be left whole or crushed, depending on the texture you prefer in the sauce. 8. Pour the mixture over the livers. Let everything simmer until the livers are cooked and the sauce starts to thicken. Do not turn off the heat immediately after the sauce has warmed; it needs to simmer long enough to gain consistency. 9. Serve the purée warm, alongside the livers and the tomato sauce. If you prepare both components simultaneously, you can serve them right after they are ready. Why I make this recipe often It’s a practical combination when I want a hearty meal without a complicated side dish. The purée is made from common ingredients, and the livers don’t need many additions to taste good. The fact that the vegetables and livers can be cooked simultaneously also helps in serving the dish hot. Celery adds a distinct flavor to the purée without needing many spices. Additionally, the tomato sauce helps keep the livers more pleasant to serve than if they were prepared separately without sauce. Tips and variations Tips Boil the potatoes and celery until they are thoroughly cooked. If they remain firm inside, the purée will not turn out smooth, no matter how much you mix it. Mash the vegetables while they are still hot. At this stage, they blend more easily, and the butter and sour cream incorporate without issues. Add the boiled milk gradually. The recipe does not specify a fixed amount, and the need varies depending on how much water the potatoes have retained and how dense you prefer the purée. Do not add all the sour cream at once if you are unsure how much will be needed. Incorporate it a little at a time and stop when the texture is creamy. For the sauce, use chicken broth just enough to achieve the desired consistency. If there is too much liquid, the sauce will take longer to thicken. Adjust the salt at the end, both in the sauce and in the purée. The chicken broth, tomato paste, and tomatoes may already be salted. Substitutions If you do not have prepared chicken broth, the original recipe does not provide an exact alternative. To maintain the flavor of the dish, it is preferable to use chicken broth when available. Instead of olive oil, no other type of fat is indicated in the original recipe. Olive oil is used for sautéing the livers. Variations The amount of celery can significantly influence the flavor of the purée. If the piece is large and the aroma is strong, the purée will have a more pronounced celery taste; if it is smaller, the potatoes will be more prominent. The sauce can be made thicker or thinner by adjusting the amount of chicken broth added and the cooking time. In the basic recipe, the sauce is allowed to simmer until it thickens. The tomatoes in juice can be crushed before being added to the livers or left in pieces. Both options remain within the same recipe. Serving ideas Place the purée on a plate and serve the livers alongside, with sauce poured over them or served separately. The dish should be served warm to maintain the soft texture of the purée and prevent the sauce from thickening excessively. Frequently asked questions Can I use frozen livers? The recipe specifies livers without indicating whether they should be fresh or frozen. If you use frozen livers, they need to be thawed before cooking to ensure even cooking. How much celery should be used? The source mentions a piece of celery without a specific weight. Use the available piece and adjust the texture of the purée with sour cream or a little boiled milk if needed. Why is an egg added to the purée? The egg is part of the original recipe and is added after the potatoes and celery have been mashed, along with the sour cream. Mix well for a smooth composition. What should I do if the purée is too dry? Add a little boiled milk and mix. Repeat only if necessary, as adding too much milk can make the purée too soft. When is the sauce for the livers ready? The sauce is ready when the mixture of chicken broth, tomato paste, and tomatoes has simmered with the livers and has thickened. The recipe does not specify a fixed cooking time. Nutritional values The values below are estimates. The recipe does not specify the quantities of sour cream, butter, chicken broth, tomato paste, and garlic, nor the exact number of servings, so an exact value cannot be calculated. For one serving, if the dish is divided into approximately 4 servings, the estimate is 450–600 kcal, depending on the amount of butter, sour cream, and oil used. Protein: approximately 28–35 g Carbohydrates: approximately 40–55 g Fats: approximately 18–28 g Most of the protein comes from the livers and egg, carbohydrates from the potatoes and tomatoes used in the sauce, while the fats depend mainly on the amount of butter, sour cream, and olive oil. These figures are indicative and not calculated nutritional values. Storage and reheating If there are leftovers, store the purée and livers with sauce separately in sealed containers in the refrigerator. The recipe does not specify a storage duration, so it is preferable to consume it as soon as possible after preparation. When reheating, heat the purée and the livers with sauce separately. The purée may thicken after cooling; stir it well while reheating and, if necessary, add a little boiled milk, as indicated in the basic recipe. The sauce and livers should be heated until they are thoroughly warm before serving.

Celery and potato puree with chicken livers

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