Turkey Liver in Sour Cream, with Turnips and Bell Peppers

by Editorial Staff

Liver stewed in sour cream with onions is a fairly common dish on many tables. I propose another non-trivial option – stew the turkey liver in sour cream with healthy juicy turnips and bright sweet pepper. Turnip will give the liver an interesting light spice, and bell pepper will give a subtle aroma.

Servings: 3

Ingredients

  • Turkey liver – 300 g
  • Turnip – 100 g
  • Onions – 150 g (1 large)
  • Sweet pepper (frozen or fresh) – 80 g (1 pc.)
  • Fat sour cream (from 20%) – 2 tbsp
  • Salt – 2 pinches (to taste)
  • Ground black pepper – a pinch (to taste)
  • Vegetable oil – 30 ml (2 tablespoons)
  • Parsley (for serving, optional) – 1-2 sprigs

Directions

  1. Peel and wash turnips and onions. We rub the turnips on a coarse grater, chop the onion into small cubes.
  2. Heat vegetable oil in a frying pan and sauté the turnips and onions for 3 minutes over low heat.
  3. Cut the sweet pepper into strips. If you have frozen peppers already chopped, you do not need to defrost them first.
  4. Add pepper to the onion and turnips and fry for another 5 minutes. If the pepper is fresh, then 3 minutes will be enough.
  5. We wash the turkey liver, dry it, remove excess films and veins. Cut the liver into small pieces.
  6. Put the turkey liver with the sautéed vegetables and fry over medium heat for 3 minutes.
  7. Add sour cream, salt, and ground pepper to the pan. Stir, cover, and simmer over low heat for 7-10 minutes, until tender. We check the readiness by cutting the liver: inside it is pink, and no blood is secreted – it means that it is ready.
  8. Sprinkle the dish with finely chopped parsley before serving.

Enjoy your meal!

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