Parsley two ways with chicken liver

This is my Christmas eve dinner.

The chicken liver was coated in Panko and sauteed in a pan for just 2 minutes.
Star of the dish were the parsley purees in white and green. I found it at the website of Essen&Trinken and adapted it my way.
Not too much work on a day like this in the kitchen.
I had my liver "problems" sorted out around noon and now I just had to get the pieces through the breading process.

Recipe for 2:
450 g parsley root
2 potatoes
1 bunch of parsley
120 ml double cream
100 ml sparkling water
Salt and pepper, chili
Panko breadcrumbs
250 g chicken liver
1 large free range egg
Flour
Butter and oil

Purees:
Peel parsley roots and potatoes and chop them into bite size chunks.
In a pot in double cream and sparkling water, salt, pepper and chili flakes bring it to a boil, reduce the heat and cook for 20 min.
When it is soft, take the pot off the heat and use a stick blender to make a fine mash.
Wash the parsley with the stalks, cut it up a bit, toss it into a high mixing bowl, add a little cream and 1/3 of the parley mash. Give it a good blitz with the stick blender. Keep both purees warm.

Clean the chicken liver and pat it dry. Season the flour and beaten egg with salt and pepper and get the liver pieces through flour, egg and panko.
In butter and oil fry them for 2 min on each side, or less, depending on the thickness.

Serve on top of the green and white parsley purees.