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
- Peel and wash turnips and onions. We rub the turnips on a coarse grater, chop the onion into small cubes.
- Heat vegetable oil in a frying pan and sauté the turnips and onions for 3 minutes over low heat.
- Cut the sweet pepper into strips. If you have frozen peppers already chopped, you do not need to defrost them first.
- Add pepper to the onion and turnips and fry for another 5 minutes. If the pepper is fresh, then 3 minutes will be enough.
- We wash the turkey liver, dry it, remove excess films and veins. Cut the liver into small pieces.
- Put the turkey liver with the sautéed vegetables and fry over medium heat for 3 minutes.
- 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.
- Sprinkle the dish with finely chopped parsley before serving.
Enjoy your meal!
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