Foie Blond de Veau aux Câpres (avec Épinards Sautés)
Pan-Seared Pale Calf's Liver with Capers (with Sautéed Spinach)
Yes, with a tweak: ensure the liver is not dusted with flour before pan-frying. About 5g net carbs per serving, lower than 6 in 10 French dishes.
What it is
Delicately prepared pale calf's liver, pan-seared to a tender interior and crisp exterior, served with a zesty sauce made from butter, capers, and a splash of lemon juice. Accompanied by nutrient-rich sautéed spinach.
Key ingredients
Calf's liver, butter, capers, fresh lemon juice, dry white wine (optional), olive oil, fresh spinach, salt, black pepper.
How to make it keto
Ensure the liver is not dusted with flour before pan-frying. Request keto-friendly vegetable sides instead of mashed potatoes or rice.
Watch out for
Flour used to dust the liver (a common restaurant practice), potential for sugary glazes, or high-carb sides.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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