Photo: Sorin Gheorghita
Pot-roast guinea fowl with parsnip rosti
16 ingredients
Serves 2
openrecipes
A game bird makes the perfect supper for two - try serving with celery, carrots, pancetta and a hash brown
Estimated Nutrition (whole recipe, rough)
996
Calories
20g
Protein
27g
Fat
164g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Vermouth | 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
- 1 guinea fowl , cleaned and any stray feathers removed
- 2 tbsp butter
- 1 tbsp olive oil
- 70g cubetti di pancetta
- 4 shallots , peeled
- 2 carrots , finely chopped
- 2 celery sticks, finely chopped
- 3 bay leaves
- small handful sage leaves
- 300ml white vermouth or white wine
- 150g potatoes , peeled and grated
- 150g parsnips , peeled, cores removed and grated
- ½ onion , peeled and grated
- 2 sage leaves, finely sliced
- 50g butter , half melted
- 2 tsp flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes