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Guinea Fowl with Orange and Bay Leaves with Caramelized Turnips

Winter Poultry Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 35 minutes
Energy: 118 kcal / serving

Instructions

  • 1.   For the guinea fowl: Squeeze 2 oranges. Cut the other 2 oranges, unpeeled, into 8 quarters each.
  • 2.   Heat the oil in a casserole dish, sauté the minced shallots. Add the seasoned and peppered pieces of poultry, the orange juice and quarters, white wine, honey, and bay leaves.
  • 3.   Simmer for 30 minutes over low heat. Sprinkle with parsley.
  • 4.   For the caramelized turnips: Peel and wash the turnips thoroughly. Heat water in a saucepan. When it starts boiling, add the turnips and cook for about 10 minutes. Drain them.
  • 5.   Melt the butter in a large skillet. Add the drained turnips and drizzle with honey. Mix. Add water and heat until the water is evaporated and the turnips are well caramelized. Remove the skillet from the heat and serve the turnips hot.

Notes & Suggestions

  • Season: winter
    400 cal/serving

Ingredients for servings

  • Pour la pintade :
  • 1 guinea fowl in pieces
  • 2 shallots
  • 4 untreated oranges
  • 2 leaf of bay leaf
  • 2 tablespoon of olive oil
  • 10 cl of white wine vinegar
  • 1 tablespoon of acacia honey
  • Pour les navets caramélisés :
  • 250 g of turnip
  • 10 cl of water
  • 1 tablespoon of acacia honey
  • 15 g of butter
  • salt (according to taste)
  • pepper (according to taste)
  • parsley (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    118 kcal
    6 %
  • Fat
    9,96 g
    14 %
  • of which saturated
    3,09 g
    15 %
  • Carbohydrates
    4,2 g
    2 %
  • of which sugar
    2,71 g
    3 %
  • Protein
    0,67 g
    1 %
  • Fibers
    1,42 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.