Chicken livers with turmeric, mashed potatoes (white and sweet), roasted pepper salad and arugula

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients

✓ 600 g chicken liver

✓ 2-3 tbsp grapeseed oil

✓ 2 garlic cloves, diced

✓ 300 g white potatoes

✓ 500 g sweet potatoes

✓ salt / freshly ground pepper / turmeric

✓ 50 g butter

✓ dill

Salad

✓ 150 g arugula

✓ 150 g roasted kapia pepper

✓ 30 ml olive oil

✓ 1 tbsp raw sesame seeds

✓ Dill

Method of preparation

First, prepare the puree: boil white potatoes (leave the skin on) and peel the skin after they are boiled. At the same time, peel the sweet potatoes, cut them into cubes and boil for 15 minutes. Mix the boiled white potatoes with the sweet ones and mash them, adding butter and some water from the one used previously at boiling.

Parboil the chicken livers and then cook them in grapeseed oil, season with salt, turmeric, freshly ground pepper, dill and garlic. In the meantime, prepare the salad consisting of baked peppers cut into strips, arugula, lemon juice, dill, salt, freshly ground pepper, olive oil and raw sesame seeds.

Tips&Tricks:

When you choose the kapia peppers for baking, look for those that are firm, with a thin and shiny skin, more fleshy, without any marks. Preferably, chose the straight ones, it will be easier to bake them and peel off the skin.