Pea and Carrot Mousse with Liver

Pork liver provides an exceptionally high amount of high-quality iron and is low in residues due to the low slaughter age of the animals. Especially during pregnancy, many women develop iron deficiency: a meal with liver two to three times a month helps to compensate for it.

Rinse potatoes and carrots, remove peel and cut into coarse cubes. Cook in a small saucepan with 6 tbsp. water and a little salt for about 20 minutes. In the meantime, in a non-stick frying pan, brown the liver with sage in 1 tsp. butter on both sides, season with salt and season with pepper and nutmeg. Cook at low temperature for about 10 minutes, extinguish with orange juice. In the meantime, mash the cooked vegetables with butter and buttermilk. Season heartily with the spices. Fold the whipped cream and the linseeds into the puree and serve with sage and liver.

diene. Although this contains hardly any iron, its amino acids (protein building blocks) complement those of the potatoes to form an exceptionally high-quality egg white.

Tip: Stock up on high-quality spices – it pays off!

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