Purée de foie de bœuf

Ingrédients

• 150 g beef liver
• 4-5 tbsp water (for blending)
• 100 ml milk (optional, for soaking only — discard after soaking)

Préparation

1. 1

   Trim beef liver, removing any sinew or connective tissue. Cut into small, thin slices.

2. 2

   Optionally soak liver slices in milk for 30 minutes to reduce the strong flavour, then drain and pat dry.

3. 3

   Heat a pan over medium heat and cook liver slices for 3–4 minutes per side until fully cooked through with no pink inside.

4. 4

   Allow to cool slightly, then transfer to a blender or food processor.

5. 5

   Add 4–5 tablespoons of water and blend or mash to desired consistency — smooth for younger babies, slightly textured for older ones.