Veal Liver Escalope with Port Wine Sauce and Parsnip Puree

First, for the parsnip puree, peel the parsnips, potatoes and carrots and cut into coarse cubes. Cook over steam or in a little salted water for about 20 minutes until soft. Drain water, mash and round off with whipped cream and a little butter. Season to taste with salt and nutmeg. Keep warm if necessary.

In the meantime, chop young onions very finely. Wash veal escalopes, dab dry and season with pepper. Roll in flour on both sides. Heat a tablespoon of butter and oil together in a pan, put in liver escalopes and fry briefly on both sides. Remove and keep warm wrapped in aluminum foil.

For the port wine sauce, add the remaining butter and slowly sauté the young onions until light. Sprinkle in sugar and let caramelize briefly. Deglaze with balsamic vinegar, boil down briefly, add port and red wine and boil down again. Pour in veal stock or beef broth and reduce the sauce to a creamy consistency. Add cranberries to taste or quickly stir in very cold butter, but do not boil anymore and thicken the sauce with it.

Add the veal liver slices again very briefly and let them warm up at minimal heat. (The veal liver should still be tender pink inside).

Arrange the escalopes on warmed plates, pour the port wine sauce over them and arrange the parsnip puree next to them.

Preparation Tip:

A fresh salad also goes well with veal liver escalope with port wine sauce and parsnip puree.

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