Autumn-in-a-pan with hearts, kidneys and root vegetables


Autumn-in-a-pan with hearts, kidneys and root vegetables

Ingredients:
200 g lamb’s hearts, cleaned, trimmed and cubed
200 g lamb’s kidneys, cleaned, trimmed and cubed
2 yellow onions, peeled and coarsely chopped
3 garlic cloves, minced
700 ml stock
Oil for frying
150 ml apple vinegar
6 mushrooms, coarsely chopped
1 rutabaga, peeled and cubed
3 medium carrots, peeled og chopped
Icelandic sea-salt
1/2 cup parsley, coarsely chopped
1/2 cup kale, shredded

Method:
In a heavy saucepan, brown hearts and kidneys well in oil with onions, garlic and mushrooms. Add apple vinegar and stock, bring to a boil and simmer for about 1 1/2 hrs. Add the root vegetables and continue simmering for another 30 mins. Finish with parsley and kale, and season to taste.