Liver and bacon with celeriac mash

Liver and bacon with celeriac mash
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

The classic recipe of liver and bacon is served with celeriac mash. It’s perfect for cold winter evenings.

Nutrition: per serving

Calories
388kcals
Fat
18.3g (5.3g saturated)
Protein
28.7g
Carbohydrates
28.4g (6.9g sugars)
Salt
2g
Calories
388kcals
Fat
18.3g (5.3g saturated)
Protein
28.7g
Carbohydrates
28.4g (6.9g sugars)
Salt
2g

Ingredients

  • 8 rashers dry-cured streaky bacon
  • 350g calf’s liver, thinly sliced
  • Large pinch of caster sugar
  • 1 tbsp plain flour, for dusting
  • 1 tbsp sunflower oil
  • 1 tbsp balsamic vinegar

For the celeriac mash

  • 2 large (about 450g) potatoes, diced
  • 450g celeriac, diced
  • 3 tbsp skimmed milk
  • Bunch of spring onions, trimmed and chopped

Method

  1. Make the celeriac mash. Simmer the potatoes and celeriac in a large pan of boiling, salted water for about 15 minutes or until tender. Drain and return to the pan, covered, to dry out.
  2. In a small pan, gently heat the milk. Add the spring onions and cook for 2-3 minutes, until softened. Add to the potatoes and celeriac, then mash and season. Set aside, covered, to keep hot.
  3. Meanwhile, grill the bacon until beginning to crisp at the edges.
  4. Season the liver on both sides with salt, pepper and the sugar, then coat lightly in the flour. Heat a large frying pan over a high heat. When hot, add the oil, then the liver and cook for 2 minutes each side, until nicely browned but still pink and juicy on the inside. Add the balsamic vinegar to the pan. Serve the liver and pan juices immediately with the celeriac mash and crispy bacon.

delicious. tips

  1. It’s important to cook the liver right at the last minute so it’s eaten while tender and juicy. If you’re not sure about keeping your eye on different pans at the same time, make the mash ahead and reheat in the microwave to serve.

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