Roast Guinea Fowl with Root Parsleys and Carrots


This is the time of the year when the Czech consumes heaps of domestically grown carrots, root-parsley, tomatoes, cucumbers and what not. Also, the Czech love their garlic and so do we.

Tonight I prepared a roast Guinea-Fowl with root parsley and carrots. First rub the bird with an aromatic butter mixture (see Ottolenghi's recipe), also under the skin. By the way, our children love the heady flavours used here: anchovy, garlic and lemon. Plus this butter mixture makes any poultry succulent.


Then wash and peel the root veggies and place them on an oven tray together with the well-rubbed bird. Cover with tin foil and gently cook in 170 C oven for an hour or so. Finally, to obtain a crispy skin, remove the tin foil and increase the oven temperature to 230 C and baste occasionally with cooking liquids. Serve with fresh vegetables and/or organic sour cabbage.


As dessert fruit we had ripe nectarines and plums.


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