AIP Liver And Onions With Bacon

livernbacon

AIP Liver And Onions With Bacon – Served With Mashed Celeriac

I’m very glad that I love the taste of liver, it is such a wonderfully cheap and nutritious food that has become unpopular over the years, but is recently having a revival – thanks to the paleo posse. I actually look forward to my liver once it is in my shopping basket and often have it for my lunch with spinach. Today I wanted a more filling dinner and tried it with celeriac and wow it didn’t disappoint me. The subtle and gentle taste of the celeriac which I mashed with chopped basil went so perfectly that I had to share straight away. Such a simple easy recipe and we should all be, eating more organ meats, have a look why….

Liver and other organ meats have the most concentrated source of just about every nutrient, including important vitamins, minerals, healthy fats and essential amino acids. Liver densely packed with just about every nutrient, including the B vitamins such as: B1, B2, B6, folic acid and the very important vitamin B12.  Liver is also full of minerals like phosphorus, iron, copper, magnesium, iodine, calcium, potassium, sodium, selenium, zinc and manganese and provides the important fat-soluble vitamins A, D, E and K.  Liver is also known to have some of the highest concentrations of naturally occurring vitamin D of any food source.  It is high in essential fatty acids, including arachidonic acid and the omega-3 fats EPA and DHA.

Ingredients:

  • 500g lambs liver (grass fed is best)
  • 4 slices of nitrate free bacon
  • 1 large onion, roughly chopped ( I use red onions)
  • Small handful of washed and chopped basil
  • 1 head of celeriac
  • Himalayan salt
  • 1 teaspoon ground turmeric
  • 2 tablespoons of extra virgin olive oil

Directions:

  •  Wash and peel the celeriac, chop into 1 inch pieces and place in a pan of hot salted water to boil.
  • Chop the onion and bacon quite small so it cooks quite quickly, add both into a frying pan with 1 tablespoon of oil, the salt and turmeric, on a medium high heat.
  • Check the celeriac and once the water is boiling turn the heat down and fast simmer the celeriac.
  • Rinse the liver in water and chop into 1 inch pieces.
  • When the bacon is just about cooked turn the heat slightly down and add the liver and the other table spoon of oil, stirring gently. The liver will cooked quite quickly, while it is cooking chop the basil finely and drain the celeriac when it is just soft. Stir the liver again and check if it is cooked through if so turn the heat off.
  • Mash the celeriac with the basil until quite chunky not creamed.
  • Stir the liver, onions and bacon once more and plate up with the celeriac.

Serve with green vegetables.