Braised Liver And Vegetables
A hearty dish of tender braised liver paired with flavorful vegetables, perfect for comforting family dinners and rich in savory, earthy flavors.
Ingredients
Instructions
- Cut the liver into 6 serving-sized pieces.
- Combine flour, 1 teaspoon salt, and pepper; dredge the liver slices in the mixture.
- Brown the liver in cooking fat and then remove from the pan.
- Pour off the drippings from the pan.
- Add sliced turnips, carrots, and onion to the pan.
- Sprinkle with 1 1/2 teaspoons salt and marjoram.
- Place the liver on top of the vegetables in the pan.
- Add water to the pan and cover tightly.
- Cook slowly for 25 minutes or until the liver is done to taste.
- Remove the liver and vegetables from the pan and place on a platter.
- Sprinkle with paprika before serving.
Tips & Substitutions
For a more robust flavor, consider marinating the liver in buttermilk for a few hours before cooking to help tenderize it. If you're short on time, you can use frozen vegetables instead of fresh, but adjust the cooking time accordingly. For a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend.
Serving Suggestions
Serve the braised liver and vegetables with a side of creamy mashed potatoes or crusty bread to soak up the flavorful juices. A crisp green salad with a light vinaigrette pairs nicely to balance the richness of the dish. For a comforting meal, consider serving it alongside One Pot Beef Roast And Gravy.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a skillet over low heat, adding a splash of water to prevent drying out. Alternatively, you can microwave it in short intervals, covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Liver And Vegetables contains roughly 1484 calories, with 17g protein, 107g carbohydrates, and 122g fat. It is an excellent source of vitamin A (329% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (174% of the Daily Value). Note that it is relatively high in sodium, at 1417mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken liver instead of beef or pork liver?
Yes, you can use chicken liver, but remember that it cooks faster than beef or pork liver. Reduce the cooking time to about 15-20 minutes, and keep an eye on it to avoid overcooking, which can make it tough.
What can I substitute for marjoram?
If you don't have marjoram, you can substitute it with dried oregano or thyme. Both herbs will complement the dish well, although marjoram has a slightly sweeter flavor, so adjust the amount to your taste.
How can I tell if the liver is cooked properly?
The liver should be cooked until it is browned on the outside but still slightly pink in the center for optimal tenderness. Use a meat thermometer to check that it reaches an internal temperature of 160°F for safety.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).