Poussins with root vegetables


Total time: 2hr 40m
Preparation Time: 55m

Servings
For 4 people


Nutritional Information

Contains 680 Kcal, 41g Protein, 36g Carbohydrates, 33g Fat


Ingredients

  • Poussins
  • 3 tbsp liquid honey
  • 1.5 tbsp Worcestershire sauce
  • 0.75 tbsp hot curry powder
  • 4 poussins (approx. 500 g each), rinsed with cold water, dabbed dry
  • 1.5 tsp salt
  • Vegetables
  • 350 g Pfälzer carrots
  • 350 g Küttiger carrots
  • 350 g parsnips
  • salted water, boiling
  • 1 tbsp sunflower oil
  • 2 onion
  • 0.75 tsp salt
  • a little pepper
  • Curry sauce
  • 1.5 tbsp butter
  • 0.75 tbsp hot curry powder
  • 1 shallot, finely chopped
  • 1.5 tsp red curry paste
  • 1.5 dl white wine
  • 3 dl vegetable bouillon
  • 4 tbsp single cream for sauces
  • 1 tsp cornflour
  • salt to taste

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Instructions

  • Poussins

    Mix the honey, Worcestershire sauce and curry powder. Coat the poussins with the mixture, cover and leave to marinate in the fridge for approx. 1 hr. Remove from the fridge, drain the marinade, season the poussins with salt.
  • Vegetables

    Cut the carrots in half diagonally and cut the parsnips diagonally into large chunks. Blanche the vegetables in batches in boiling salted water for approx. 5 mins., remove with a slotted spoon, rinse briefly under cold water, drain, pat dry and place in a large bowl. Quarter the onions lengthwise, add with the oil, mix and season. Spread the vegetables on a baking tray lined with baking paper. Place the poussins on top, skin-side up. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Turn the poussins and continue to cook for approx. 25 mins.
  • Curry sauce

    Heat the butter in a pan. Sauté the shallots. Add the curry powder and curry paste and cook briefly. Pour in the wine and reduce completely. Add the stock, bring to the boil, reduce the heat. Reduce, uncovered, to approx. 150 ml, strain. Stir the cornflour into the seasoned cream and add to the pan while whisking, bring back to the boil and simmer gently for approx. 5 mins., season with salt.
  • Serve:

    Plate up the poussins and vegetables, drizzle a little curry sauce over the vegetables, serve the rest separately.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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