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    Home » Main dishes & sides

    Liver recipe with blueberries (AIP, paleo)

    Published: Apr 23, 2020 · Updated: Jun 19, 2021 by gohealthywithbea | This post may contain affiliate links | Leave a Comment

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    Liver and blueberries on a white plate

    This liver with blueberries recipe is a traditional French recipe with a quarantine twist!

    grilled liver with blueberries on the side and parsley leaves on top

    Most commonly in France, you will find liver recipes where you just grill the liver like you would grill a steak and you add either wine vinegar or raspberry vinegar with some parsley.

    Personally, I don't use wine vinegar anymore because I have replaced it with apple cider vinegar. And I didn't have any raspberry vinegar, so I thought why not use some fresh or frozen raspberries to go with this liver? But again I didn't have any so I took what I had on hand: frozen blueberries and it turned out really good. And there you go, a new recipe!

    So in the end, I'm starting to think that the bright side of not being able to get everything I want during this quarantine makes me more creative. But enough talking and here is the recipe.

    Ingredients

    • liver : for this particular recipe, I chose calf liver which is considered in France as the gourmet option. Its also means that it is the most expensive. So, feel free to use beef liver or any other kind.
    • parsley
    • apple cider vinegar
    • lard or oil
    • blueberries. You can either use fresh or frozen blueberries
    • Pinch of salt

    How to make this

    1. Heat the pan over high heat and add the lard or oil. Once the pan is hot, transfer the liver to the pan with the parsley. Let it cook for 2 to 3 minutes. Flip on the other side and let it cook for 1 minute.
    2. Put the liver aside on a plate. Add the blueberries and apple cider vinegar to the pan. Let them cook for 2 minutes before adding the liver back to the pan to finish cooking it (1-2 minutes or more, depending on how you like it to be done).
    3. Transfer this liver with blueberries to a plate and voilà! Serve immediately with vegetables. Bon appétit !

    Other recipes you might like

    • Pot au feu French beef stew (AIP, paleo, whole30)
    • Leeks salad (AIP, paleo, whole30, vegan)
    • French Beef Carrots Stew (gluten free, AIP, paleo)

    Liver recipe with blueberries (AIP, paleo)

    gohealthywithbea
    A super easy and healthy liver recipe
    5 from 3 votes
    Print Recipe Pin Recipe
    AIP recipe icon
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    Prep Time 5 mins
    Cook Time 7 mins
    Total Time 12 mins
    Course Main Course
    Cuisine French
    Servings 1 serving
    Calories 216 kcal

    Ingredients
     
     

    • 1 liver (I like to use calf liver)
    • 1 small bouquet parsley chopped
    • 2 tablespoon apple cider vinegar or wine vinegar
    • 2 teaspoon extra virgin olive oil or lard for the pan
    • 50 g blueberries (fresh or frozen)
    • Pinch of sea salt

    Instructions
     

    • Prepare all your ingredients (because cooking the liver will go quickly).
    • Heat the pan over high heat and add the lard or oil. Once the pan is hot, transfer the liver to the pan with the parsley. Let it cook for 2 to 3 minutes. Flip on the other side and let it cook for 1 minute.
    • Put the liver aside on a plate. Add the blueberries and apple cider vinegar to the pan. Let them cook for 2 minutes before adding the liver back to the pan to finish cooking it (1-2 minutes or more, depending on how you like it to be done).
    • Transfer to a plate and voilà! Serve immediately with vegetables.
      Bon appétit !

    Notes

    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 216kcalCarbohydrates: 11gProtein: 17gFat: 11gSaturated Fat: 2gTrans Fat: 1gCholesterol: 223mgSodium: 59mgPotassium: 320mgFiber: 1gSugar: 5gVitamin A: 13799IUVitamin C: 7mgCalcium: 11mgIron: 4mg
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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

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