Partridge stuffed with steamed vegetables
Instructions
Clean the partridges under running water and dry them carefully.
Finely chop the herbs using Crescent, place them in a bowl and mix in the softened butter, then season the mixture with salt and a pepper minced.
Peel vegetables, wash and cut into chunks.
Carefully lift the skin of each Partridge, starting from the neck and going toward your chest, without breaking it.
Placed between the skin and the meat mixture with butter and herbs, with a spoon, then divide it evenly.
Add the abdominal cavity of birds with salt and pepper, then place clean and cut vegetables into small pieces.
Quickly recompose your Partridge, legatele with kitchen Twine to keep its shape during cooking, then cook over steam for 25 minutes.
When serving, cut in half, place poultry into two individual dishes and take them with fresh salad or boiled vegetables.
Ingredients and dosing for 2 persons
- 2 partridges young ready for cooking
- For the filling:
- 2 tablespoons of chopped parsley
- 1 teaspoon of thyme
- 20 g of butter
- Salt
- White pepper
- 60 g of carrots
- 50 g of parsley root
- 40 g of celery