Parmentier with beef heart and cauliflower puree.

Cut the boiled beef heart (100 g), onion (30 g), and oyster mushrooms (70 g) into thin strips.

Grease the frying pan with oil (5 g) and sauté the onion with the mushrooms over medium heat for 7-8 minutes until they become soft. Add the heart, sour cream (20 g from the total), and salt (2 g). Stir, adding 1-2 tbsp of water if necessary, and bring the filling to a boil.

Transfer the heart with the onion and mushrooms to a baking dish. Cover the filling with mashed cauliflower (150 g), spread the remaining sour cream (10 g) on top, and place it in a preheated oven at 180 °C. Bake for 10-12 minutes until the top is lightly browned.

Serve the parmentier hot. If desired, complement it with fresh salad leaves or a sugar-free vegetable salad.