Hearts in Cream Sauce (Hjerter i flødesovs)

 

 

This recipe was found on Vores Mad

Serves 4

3 pig hearts
salt and pepper
1 bundle parsley
meat needles
1 onion
15 g butter or margarine
1 bay leaf
1 1/2 dl water
1 dl cream
1 1/2-2 tbsp sauce thickener
caramel colour

 

Coarse Vegetable Puree:
1 kg potatoes
1/4 celery root, ca. 300 g
2 carrots, ca. 200 g
1 parsley root or parsnips, ca. 150 g
2 medium onions
20 g butter
salt and pepper

 

Open the hearts and cut any nerves and sinew away, if this hasn’t been done where you bought them. Rinse the hearts and wipe dry with paper towel. Season the insides of the hearts with salt and pepper. Fill with parsley. Save the rest of the parsley. Close the hearts with meat needles. Chop the onion. Heat the butter until golden in a pot on medium-high. Brown the hearts in the butter on all sides for 4-5 minutes total cooking time. Add salt, pepper, onion, bay leaf, and water. Bring to boil. Cover, and let cook 50-60 minutes, or until the hearts are tender. Turn them occasionally while they cook. Remove bay leaf and the hearts. Keep the hearts warm. Whisk cream and sauce thickener into the sauce and heat through. Season with salt and pepper. Add caramel colour and mix well.

 

Puree:
Slice the onions and cut the vegetables into bite-sized pieces and boil them until tender for about 40 minutes. Save about 3 dl water and pour out the rest. Mash the vegetables with a potato masher and stir in water until the puree reaches your preferred consistency. Stir in butter and season to taste with salt and pepper. Chop the rest of the parsley and sprinkle it atop.