Chicken liver w. carrot purée

I found a jar of bone broth in the fridge and a large amount of carrots. That means time for some carrot purée! There was also come left over chicken liver from the latest BARF making.

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Dinner served with a glass of Kombucha.

Topp the purée with something green and a click of butter. The liver was just fried in the cast iron pan. I prefer to have some fermented beans to the liver, since the taste and texture works very well together.

You might not agree that beans can be paleo, with all the legumes and anti-nutrients. But these fermented beans that I do by myself, I’ll show how sometime, I do believe are fine to eat with loads of healthy resistant starch for the gut bacterias to thrive on. There should also be some good nutrients in there that is made available through soaking, boiling and then fermentation.

The purée was simply made with bone broth, chopped carrots and onion as well as some fresh ginger. Ginger goes very well with carrots. Cook until the carrots are soft and then mix it to a purée.

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The saucepan with carrot purée ingredients.

Happy cooking,

Cecilia & Magnus

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