Pot-Roasted Squab with Dutch Carrots & Onions
Australian Gourmet Traveller main course recipe for pot-roasted squab with Dutch carrots and green onions
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Dutch oven
- Roasting pan
- Fine-mesh sieve
- Pepper mill
- Oven
- Stove
- Saucepan
- Skillet
- Spoon
- Freezer
Ingredients
- 4 (about 350gm each) squabs, jointed, carcasses reserved (see note)
- 50 ml olive oil
- 1 large leek, finely chopped
- 3 stalks of celery, finely chopped
- 3 cloves of garlic, finely chopped
- 30 ml kitul treacle (see note)
- 30 ml white wine vinegar
- 100 ml dry white wine
- 1 tbsp finely chopped thyme
- 50 gm butter, coarsely chopped
- 1 bunch of green onions, trimmed
- 1 bunch of Dutch carrots, scrubbed
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