Liver paté

Liver paté

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Soups and starters


Calories: 216

  1. Wash the liver, dry with a cloth, cut into large pieces and season with salt. Peel and wash the carrots and onions. Coarsely chop the onion and either grate the carrots or cut into very thin round slices.
  2. Insert the paddle in the bowl.
  3. Put the oil in the bowl and add the liver, onion and carrots. Close the lid, select the OVEN function, select power level 2, set 20 minutes and press the program start/stop button.
  4. Using a meat grinder or food processor, grind the liver and vegetables until the mixture is free of lumps.
  5. Spoon it onto plastic wrap. Spread the mixture out into a rectangle about 1 cm thick.
  6. Cut the butter into 0.5 cm slices and spread them over the entire surface of the rectangle. Sprinkle with parsley
  7. Carefully roll up the paté in the plastic wrap and refrigerate for 1-2 hours.
  8. Cut into slices and serve with toasted bread.


  • Beef liver: 500 gr
  • Carrots: 2
  • Onion: 2
  • Butter: 100 gr
  • Chopped parsley: 3 tablespoons
  • Vegetable oil: level 5

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