Turkey liver pate
Composition / ingredients
10
Servings:
Cooking method
Fry the turkey liver in vegetable oil. If you want to make the dish less fat-containing, then just boil it.
While the liver is cooling or cooking, fry the onion and carrot until fully cooked.
Then put the vegetables in a blender bowl and put the cooked liver and butter there, then season with salt and spices to taste. Grind all this until smooth.
Transfer the turkey liver pate to a suitable dish and send it to the refrigerator for a while.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Turkey liver - 276 kcal/100g
