Photo: Sorin Gheorghita
Roasted quail with parsnip purée, pomegranate and parsnip chips
13 ingredients
30 min + 1 hr
Serves 2
openrecipes
Estimated Nutrition (whole recipe, rough)
686
Calories
36g
Protein
36g
Fat
61g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Quail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 2 ready-to-roast quail
- 100g/3½oz unsalted butter
- 250g/9oz parsnips
- 1 banana shallot
- ½ garlic
- 100ml/3½fl oz double cream
- and freshly ground saltblack pepper
- , for deep-frying vegetable oil
- 1 parsnip
- 1 pomegranate
- 6 clover leaves (optional), to garnish
- 200ml/7fl oz chicken jus or gravy
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes