Try this Roasted Squab with Poached Garlic recipe, or contribute your own.

Still searching for what to cook ?

Name: Roasted Squab with Poached Garlic
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1/2 ts White pepper; 3 tb Unsalted butter; (1- 1 1/2 lbs each); 8 Garlic; 1/2 c Vinegar meat juice ( veal; olive oil; 2 Squab, stuffed with mirepoix; 3 c Water; 2 ts Salt; in all; Salt and pepper; 4 cl Lightly roasted garlic; Essence; 1/2 c Heavy cream; 1 ts Salt; 2 c Potatoes; peeled, 1/2" dice

Find the most delicious recipes here

INGREDIENTS

1/2 ts White pepper
3 tb Unsalted butter
(1- 1 1/2 lbs each)
8 Garlic
1/2 c Vinegar meat juice ( veal
olive oil
2 Squab, stuffed with mirepoix
3 c Water
2 ts Salt; in all
Salt and pepper
4 cl Lightly roasted garlic
GARLIC CREAM POTATOES
Essence
1/2 c Heavy cream
1 ts Salt
2 c Potatoes; peeled, 1/2" dice

Servings

INSTRUCTIONS

Preheat the oven to 400 degrees F. For the squab: Rub each squab with olive oil and season with Essence. Place on a roasting rack and roast for about 30-35 minutes. MAke sure the squab is good and done but still juicy. The internal temperature should be about 165 degrees F. Put the squab in the oven. For the poached garlic: In a saucepan with 2 cups of water and 1 teaspoon salt, bring to a boil. Blanch the garlic 5 times, each time letting the water come back up to a boil. For potatoes: In a saucepan, combine the potatoes, water, and 1/2 teaspoon of the salt and bring to a boil over high heat. reduce the heat and cook until tender, about 8-10 minutes. Remove from heat and drain in a colander. Place the potatoes back in the pot over medium heat, add the cream, roasted garlic, the remaining 1 1/2 ts salt, and white pepper. Mash with a potato masher until fairly smmoth, for about 4 minutes. Whick in the butter and remove from the heat. Remove squab from the oven. Place the potatoes in the center of the platter with the two squabs facing each other. Plkace the poached garlic on top of the squab and spoon the sauce over the top. Source: Essence of Emeril, #EE2273, TVFN Formatted by Lisa Crawford, 5/27/96 Posted to MealMaster Recipes List, Digest #149 Date: 28 May 96 00:19:53 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

NOTES

Alert editor

Roasted Squab with Poached Garlic

1/2 ts White pepper
3 tb Unsalted butter
 (1- 1 1/2 lbs each)
8 Garlic
1/2 c Vinegar meat juice ( veal
 olive oil
2 Squab, stuffed with mirepoix
3 c Water
2 ts Salt; in all
 Salt and pepper
4 cl Lightly roasted garlic
 GARLIC CREAM POTATOES
 Essence
1/2 c Heavy cream
1 ts Salt
2 c Potatoes; peeled, 1/2" dice

Preheat the oven to 400 degrees F. For the squab: Rub each squab with olive  oil and season with Essence. Place on a roasting rack and roast for about  30-35 minutes.  MAke sure the squab is good and done but still juicy. The  internal temperature should be about 165 degrees F. Put the squab in the  oven. For the poached garlic:  In a saucepan with 2 cups of water and 1  teaspoon salt, bring to a boil. Blanch the garlic 5 times, each time  letting the water come back up to a boil. For potatoes: In a saucepan,  combine the potatoes, water, and 1/2 teaspoon of the salt and bring to a  boil over high heat. reduce the heat and cook until tender, about 8-10  minutes.  Remove from heat and drain in a colander. Place the potatoes back  in the pot over medium heat, add the cream, roasted garlic, the remaining 1  1/2 ts salt, and white pepper. Mash with a potato masher until fairly  smmoth, for about 4 minutes. Whick in the butter and remove from the heat.  Remove squab from the oven.  Place the potatoes in the center of the  platter with the two squabs facing each other. Plkace the poached garlic on  top of the squab and spoon the sauce over the top.    Source: Essence of Emeril, #EE2273, TVFN Formatted by Lisa Crawford,  5/27/96    Posted to MealMaster Recipes List, Digest #149    Date: 28 May 96 00:19:53 EDT    From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (377g)
Recipe Makes: 2 Servings

Calories: 1168
Calories from Fat: 1155 (99%)

Amt Per Serving		% DV

	Total Fat 128.3g	171 %
	Saturated Fat 74.4g	372 %
	Monounsaturated Fat 39.9g
	Polyunsanturated Fat 5.8g
Cholesterol 315.5mg		97 %
Sodium 112.3mg		4 %
Potassium 151.4mg		4 %
Total Carbohydrate 7.7g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 6.6g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1168

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe