Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Poussins with root vegetables
55 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 680
  • Fat about 33g
  • Carbohydrates about 36g
  • Protein about 41g
This is needed
This is needed for 4 people
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 onions
  • 0.75 tsp salt
  • a little pepper
Curry sauce
  • 1.5 tbsp butter
  • 1 shallot, finely chopped
  • 0.75 tbsp hot curry powder
  • 1.5 tsp red curry paste
  • 1.5 dl white wine
  • 3 dl vegetable bouillon
  • 1 tsp cornflour
  • 4 tbsp single cream for sauces
  • salt to taste
View these products
And that's how it's done
And that's how it's done
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.