Earth Apple and Turnip Puree with Poultry Liver and Caramelized Apples

Cut the rutabaga into thick slices, peel and cut into coarse cubes. Peel the potatoes and cut into coarse cubes. Cook the rutabaga and potato cubes separately in boiling hot salted water until tender. 2.

In the meantime, remove fat and veins from the chicken liver. If necessary, cut into pieces.

Caramelize sugar in a saucepan until light brown. Add chicken stock, white wine and vinegar and reduce until caramel is slightly thickened. Remove the saucepan from the heat.

Rinse the apples, quarter, core, cut each into 8 wedges and place in the caramel stock.

Drain the diced turnips and potatoes, steam well, pour into a saucepan and mash coarsely with a potato masher. Heat the whipping cream. Stir the butter into the puree with a wooden spoon, gradually folding in the whipped cream. Season well with salt and freshly ground pepper and keep warm.

5. put the flour on a flat plate, turn the liver in it to the other side and shake off the excess flour. Heat the clarified butter in a frying pan. Roast the liver pieces in it over medium heat for 2-3 minutes on each side. Season the liver with salt and season with pepper.

Heat the apples in the caramel sauce. Put the mashed potatoes and turnips on warmed plates, add the liver and apple slices, decorate with marjoram leaves and serve on the spot.

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