Gastronomie : blancs de pintade et choux farcis étoilés

MORE INFO https://www.france.tv/france-3/meteo-... With Christmas just a month away, it's high time to start thinking about your festive menu. Our chef of the day, Gilles, a two-star chef, is offering guinea fowl breasts with stuffed cabbage rolls. Ingredients: 1 guinea fowl 1 green cabbage 1 bunch of carrots 3 turnips 2 leeks 1 celeriac 1 onion Thyme, bay leaf, ginger 300g butter Salt, pepper Preparation: 1. Start by chopping the vegetables and cook them for two long hours. 2. Add ginger and an onion caramelized in butter. 3. Peel the cabbage and blanch the leaves in the broth for 5 minutes before adding cold water. 4. Place the guinea fowl in the broth and simmer for 15 minutes. 5. Refrigerate the poultry. 6. Brown the thighs for 5 to 10 minutes. 7. Remove the vegetables from the broth. Then cut the chicken thighs into small pieces and sauté them in butter with the onions. Add a little port and the chicken juices. Add the vegetables. 8. Fill the cabbage leaves to make small parcels. 9. Brown the chicken breasts in butter before serving. Chef: Gilles Tournadre FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte