3 red bell peppers, roasted, peeled, and sliced one inch thick
6 carrots, peeled and sliced diagonally
6 shallots, in half
3 sprigs celery, peeled and sliced diagonally
1/2 kilos small potato
1 tablespoon caraway
parsley, chopped
1 cup sour cream, with 3 tablespoons of water
Preparation
3h 30 mins
0 mins
Medium
Preheat the oven to 250 ºC. Dry the guinea fowl very well and rub them with paprika, adding salt and pepper inside.
Tie the legs, stir the vegetables, add the caraway seeds and the rest of the paprika.
Place the guinea fowl on the baking tray, arrange the vegetables around, and roast for one hour, stirring the vegetables every 20 minutes. Insert a thermometer in the breast and thighs until it reads 170 ºF.
Remove them and cut them in half, place them on a platter with the vegetables around, pour the juices from the tray over them, and sprinkle chopped parsley on top.
Mix the cream with the water, season, and serve in a sauce boat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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