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Pot-roast guinea fowl with parsnip rosti


Pot-roast guinea fowl with parsnip rosti Recipe

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
  • onion , peeled and grated
  • 2 sage leaves, finely sliced
  • 50g butter , half melted
  • 2 tsp flour
Directions:
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Rank

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