Roast Guinea Fowl with celeriac and garlic puree

Name: Roast Guinea Fowl with celeriac and garlic puree
Prep time: 25 min
Cook time: 1 h 15 min
Yield: 4
Cuisine: American,English, Irish, and Scottish,
Ingredients: 1 Guinea fowl, approx. 1kg; 1 lemon, cut in half; 1/2 tsp sea salt mill adjustable; 1/2 tsp ground black pepper; 1 small bunch thyme; 1 Garlic Bulb; 1 brown onion, skin on, chopped into 6th's; 500 g chicken stock; 1 small celeriac, peeled and chopped into 2cm cubes approx. 375g; 1 vegetable stock cube, 500ml boiling water; 2 sprigs fresh thyme; 25 g unsalted butter; sea salt mill adjustable to taste; A squeeze of fresh lemon to taste (optional); Seasonal greens, eg. cavolo nero

Sea Salt Adjustable Grinder Mill

Product Information

£3.20/unit, 60g

Out of Stock

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Roast Guinea Fowl with celeriac and garlic puree

Nutritional Information

Typical Values	Amount
Energy	649.48
TotalFat	38.22g
SaturatedFat	11.1g
Salt	1.0g
Carbohydrates	5.66g
Fiber	3.10g
Protein	71.89g
Sugar	5.09g

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