800 g chicken gizzards
200 g cream
2 tbsp grated horseradish
1 tsp garlic powder or 2-3 cloves
1 tsp ginger powder
3 tbsp pickled capers or pickles
sunflower oil or olive oil
Gizzards, cleaned, washed and cut each 2-3 pieces cook about 1 1/2 hours. Chop freckles, carrot - diced. In a heated pan with oil put carrot, ginger and garlic. Fry for about 5 minutes. Add the onions and allow another 1-2 minutes. Roux to add cream, capers along with the liquid and horseradish. Mix. In the resulting sauce is added gizzard and sauté with the lid on low heat 10-15 minutes. If necessary, make up water.