Poussin with parsnip, carrots and courgette in a rosemary sauce

Ingredients for the main and side:

  • Poussin with rosemary and parsnip

    Poussin with parsnip, carrots and courgette in a rosemary sauce (the poussin is hiding in the middle)

  • 1 poussin (500g)
  • 1 red onion (130g)
  • 3 cloves of garlic
  • 3 small parsnips, whole (225g)
  • 2 small carrots, whole (125g)
  • 1 green pepper (100g)
  • 20g rosemary
  • 1 chicken knorr cube
  • 1 large courgette (300g)
  • 270g brussel sprouts, as a side
  • 1 cup dry white wine
  • 1 cup pear cider
  • 1 tbsp olive oil
  • salt, pepper, thyme and paprika

Preparation: Use a pressure cooker for speediness and concentrated flavour! Season the pepper, red onion and garlic (all cut in large chunks) in the olive oil. Add the wine, cider, and knorr cube diluted into a bit of water. Let it boil in high heat for 5min. Then put the poussin chiefly in the middle of the pressure cooker, the parsnips and carrots (slightly peeled) around it, and the rest of the seasonings – 4 rosemary sprigs, salt, pepper, thyme and a tad of paprika. Let it boil, and cover tightly with the lid to get pressure. Once it starts whistling and spinning, let it cook for 15min. In the meantime, chop the courgette in long, chunky strips, and put it in a steamer with the brussel sprouts. The brussel sprouts should steam for about 15min (after the water is boiling) and the courgette only for about 7min, so beware and remove the courgette before, or alternatively add it at the end. To serve, put the courgette in the same sauce as the poussin, but keep the brussel sprouts separate (they just taste better on their own!).

Total calories for this meal: 1,100 kcal (550 per person)

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