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Chicken liver with potato and carrot
From 7 monthsLunch and dinnerUnder review by our nutritionist

Chicken liver with potato and carrot

Liver is the richest source of iron there is, and the Brazilian Ministry of Health's dietary guidelines recommend it on your baby's plate once a week. Here it is cooked through, sautéed with onion and garlic and chopped very finely, next to mashed potato and carrot. Cheap, quick, and an iron-packed lunch for the week.

Difficulty
3 out of 5
Ingredients
2 out of 5
Time
3 out of 5, 30 min30 min

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Makes 2 servings Freezer-friendly

Ingredients

  • 2 chicken livers (about 2 oz / 60 g)
  • 1 small potato, peeled and cubed
  • ½ carrot, peeled and sliced
  • ¼ small onion, finely chopped
  • 1 garlic clove, crushed
  • a drizzle of olive oil
  • chopped parsley and green onions, to taste

How to make

  1. 1Cook the potato and the carrot in a little water for about 15 minutes, until they fall apart with a fork. Drain.
  2. 2Meanwhile, rinse the livers, trim off the membranes and white strings and cut them into pieces.
  3. 3Heat the olive oil in a small skillet and sauté the onion and garlic until soft. Add the liver and stir for about 8 minutes, until cooked through with no pink left inside. Turn off the heat and stir in the parsley and green onions.
  4. 4Chop the liver very finely with a knife. Mash the potato and the carrot with a fork, each one separately, and serve all three side by side on the plate.

Tips

  • Texture (7–8 months): liver chopped very finely, potato and carrot coarsely mashed with soft little lumps. If the liver seems dry, moisten it with a spoonful of the cooking water.
  • Once a week: that is what the Brazilian dietary guidelines recommend for liver. It is very rich in iron and vitamin A, so it does not need to be (and should not be) an everyday food.
  • Always cooked through: liver for a baby must be cooked to the center. Cut a piece and check: nothing pink.
  • To absorb the iron: a fruit with vitamin C for dessert, such as orange or papaya.
  • Storage: the sautéed liver freezes in portions for up to 1 month. In the fridge, up to 1 day.