ADVERTISEMENT

Beer Bird with Celeriac Puree

Beer Bird with Celeriac Puree
YIELDS
4 servings
ADVERTISEMENT

Ingredients

Beer Bird with Celeriac Puree

2
cornish game hens, split in half
1
pinch Salt and pepper
2
heads garlic, broken into cloves and peeled
¼
lb(s) bacon strips, quartered
4
bay leaves
2
branch rosemary, cut into pieces
1
Tbsp juniper berries
2
cup beer

Celeriac

1
large large celeriac, about 2 pounds/1 kg
Juice of ½ lemon
¼
cup milk
1
bay leaf
1
tsp salt
3
Tbsp butter
¼
cup cream
Pepper
ADVERTISEMENT

Directions

Step 1

Heat the oven to 450°F/230°C. Season the hens well with salt and pepper and place in a single layer in a baking dish. Tuck in the garlic, bacon, and herbs. Scatter over the juniper berries. Pour the beer in the side of the dish.

Step 2

Bake 15 minutes. Turn the pieces and bake another 15 minutes. Turn again and bake 15 minutes longer. By now the meat should be cooked and sticky with a slightly caramelized sauce. If the hens are done, but there is still too much sauce, simply keep the hens warm while you boil the sauce down a little. Serve the hens with the sauce – herbs, juniper and all – poured over.

Step 3

For the plate: Plate the celeriac puree and top with a piece of hen and enjoy!

Step 4

Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the lemon juice, milk, and bay leaf in a large pot, pour over 8 cups/2 liters water, add the salt, bring to a boil, and simmer until the celeriac is very tender.

Step 5

Drain, reserving a cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then purée until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and keep warm.

Rate Recipe

My rating for Beer Bird with Celeriac Puree
ADVERTISEMENT