Summary

Ingredients

• 800 g potato (s)
• 4 onion (s)
• salt
• pepper
• 3 tablespoon oil
• 1 tablespoon honey, more liquid
• 500 g broccoli
• 500 g chicken liver (s)
• 1 tablespoon flour
• some marjoram, dried
• some parsley
• 1 teaspoon vegetable stock, instant
• 150 ml water

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Instructions

1. Peel and wash the potatoes and cook them in salted water for about 20 minutes.
2. Peel the onions and cut into rings or grate. Heat 1 tablespoon of oil in a pan and fry the onions in it. Add the honey and 150 ml of water and bring to the boil, then stir in the broth. Cook everything covered for about 5 minutes. Season with salt and pepper. Keep the onions warm.
3. Now clean and wash the broccoli and cut into florets. Cook until firm to the bite in boiling salted water.
4. Now remove the tendons and membranes from the liver. Wash the liver, pat dry and turn in the flour, then knock off a little. Heat 2 tablespoons of oil in a pan and fry the liver in it for about 5 minutes. Season with salt, pepper and marjoram.
5. Wash, pluck and chop the parsley. Drain the potatoes and broccoli. Arrange everything on plates, sprinkle the potatoes with parsley and serve immediately.