When you look into your fridge or freezer and discover that you don’t have enough stew left to go with boiled rice, couscous or bulgur for your child, this simple carrot and liver sauce can save you…that’s if you have these two ingredients at home 🙂
Carrots are especially good for your child’s vision and liver is a powerhouse of iron, which is especially important in your child’s life. Iron deficiency in children is a common cause of anaemia which weakens the red blood cells and makes it unable to circulate blood to the organs and tissue.
If your child is feeling weak and anaemic or you want to ensure your child’s red blood cells are properly functioning, then you must add iron rich foods like liver in their diet. This sauce one easy way to do so without much fuss.
Carrot and Liver Sauce
- 1-2 medium carrots (chopped into small cubes)
- Fresh cow liver (cut into chunks)
- 1 tbsp vegetable oil
- Small onion
- 1 tsp curry powder
- 1 tsp thyme
- 1 tsp ground crayfish
- Clove of garlic
- Small chunk ginger (ground)
- Salt and Pepper to taste
- Boil liver chunks with about a cup of water, some onions, small curry and thyme for about 10 minutes.
- Blend one of the boiled liver chunk with some the remaining stock or you can pound it in a mortar if you have no blender. Keep aside with the remaining liver chopped into tiny pieces.
- Place a dry pot on on heat and add oil. Once hot, stir in the remaining onions to fry for about 30 seconds.
- Stir in the carrots and the remaining seasoning and allow to fry for 2 minutes.
- Add the liver, stock and the blended or pounded liver too. Stir and simmer on low heat adding more water if too thick or burning.
- Check for taste and remove from heat after 2 minutes or once carrot has softened to your likeness and serve.