Sage Veal Liver with Roasted Apple Wedges

Name: Sage Veal Liver with Roasted Apple Wedges
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 pcs Large apples (e.g., Granny Smith); 1 pc Large red onion; 50 g Butter; 2 tbsp Olive oil; 15 leaves Fresh sage leaves; 2 tbsp All-purpose flour; null to taste Salt; null to taste Freshly ground black pepper

Difficulty

easy

Time

35m

Price Category

average

Calories

Very High

Sage veal liver with roasted apple wedges is a classic yet special dish that perfectly combines the rich flavor of liver with the sweet and sour freshness of apples. The aroma of sage adds depth to the meal, while the caramelized edges of the butter-fried apples make it irresistible. It's quick to prepare, yet an elegant choice for a weekday dinner or even for entertaining guests. Prepare this delicious dish and impress your family or friends!

ingredients

4 Servings

2 pcs Large apples (e.g., Granny Smith)1 pc Large red onion50 g Butter2 tbsp Olive oil15 leaves Fresh sage leaves2 tbsp All-purpose flour0 to taste Salt0 to taste Freshly ground black pepper

Steps

Preparation

Slice the veal liver into approximately 1 cm thick pieces. Peel, core, and slice the apples into 1 cm thick wedges. Peel and thinly slice the red onion. Lightly dust the liver slices with all-purpose flour, shaking off any excess.

Sauté Apples & Onions

In a large pan, heat 1 tbsp olive oil and 20g butter over medium-high heat. Add the apple wedges and sliced onion. Sauté for 5-7 minutes until the apples are tender-crisp and slightly caramelized, and the onions are soft. Remove from the pan and set aside.

Cook Liver

In the same pan, add the remaining 1 tbsp olive oil and 30g butter. Increase the heat to high. Once the butter is melted and sizzling, add the floured veal liver slices and fresh sage leaves. Cook for 2-3 minutes per side until nicely browned and cooked through but still tender. Be careful not to overcook, as liver can become tough. Season generously with salt and freshly ground black pepper during cooking.

Combine & Serve

Return the sautéed apple and onion mixture to the pan with the liver. Toss gently to combine and heat through for about 1 minute. Serve immediately.

Extra Tips

► Do not overcook the veal liver, as it can easily dry out and become rubbery; aim for a crispy exterior and tender interior.

► Use fresh sage, as it provides the true aroma of the dish; dried sage will not yield the same flavor experience.

► Experiment with different apple varieties to find your preferred sweet-sour balance.

Nutrition

	Per 100g	Per Serving 250g
Calories	420 kcal	1050 kcal
Protein	38g	95g
Fat	22g	55g
Carbohydrate	18g	45g
Fiber	4g	10g
Sugar	10g	25g