Ragout from Giblets


500 g / 1 lb 2 oz giblets
600 g / 1 lb 5 oz potatoes
2 carrots
1 parsnip
1 onion
1/2 cup tomato puree
1 tbsp flour
2 tbsp butter

Salt well-cleaned and washed poultry giblets and lightly fry them on a frying pan. Sprinkle with flour and fry for another few minutes.  Put fried giblets into a shallow pot, pour over 2 cups of broth or water, add tomato puree, cover with lid and braise on low heat.

1/2 hour after braising starts add cleaned, sliced and fried potatoes and vegetables (carrot, parsnip, onion), pepper and bay leaf. Carefully mix and continue braising for another 1/2 hour.