1/4 cup grassfed butter or ghee, softened
1 large sweet onion
6-10 garlic cloves
1 cup carrots, grated
2 cups mushrooms
1/4 tsp real salt
1 tbsp ghee or coconut oil for sauteing
3. Slice onions, garlic, grate carrots and slice mushrooms, saute in one skillet adding them in that order until soft in texture.
4. Place the liver, sauteed vegetables, softened butter, salt, and pepper in blender and blend until it all incorporates into the pate. Scrape sides if necessary.
5. Let it cool if it's still warm, place in container and refrigerate.
6. Enjoy with dinner, on toast or crackers, in a sandwich, or by the spoonful!
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