Roast Poussins with Mustardy Celeriac Mash

Roast poussins1On Saturdays, hubby and I have made it a tradition to enjoy a cozy, candlelit dinner for two. Complete with old records and a nice bottle of wine. It’s something both of us really look forward to. Those Saturday dinners are always an opportunity (if we’re not having steak-frites!) to try something new. Like this warming dish of roast poussins and mustardy celeriac mash. I first made this dish on a cold winter’s evening after a visit to the market in Hilversum where I purchased two beautifully plump little poussins along with a fragrant head of celeriac, from which I made a comforting, earthy mash. It’s a dish that’s perfect for these colder months and one which I’m sure you will love.

 

Roast Poussins with Mustardy Celeriac Mash
Serves 2

  • 2 fat, little poussins
  • 4 bruised garlic cloves
  • small bunch of thyme, rosemary and 4 sage leaves
  • dash of the following herbs: smoked paprika powder, Herbes de Provence, tarragon
  • salt (preferably fleur de sel) and freshly-cracked pepper
  • mild olive oil
  • 150ml dry white wine

For the mash:

  • 1 large potato, peeled and chopped
  • a little more than half a head of celeriac, peeled and chopped
  • 2 tsp grainy mustard
  • 75ml cream
  • good knob of butter

Stuff the little birds with the bruised garlic and herbs, rub them with oil and sprinkle each one with some of the spices. Place them on a roasting tin and leave them in the fridge for at least three hours. Preheat the oven to 190°C. Roast the poussins for about one hour. Add in the wine about twenty minutes before the end of the cooking time, making sure you scrape up all the bits at the bottom of the roasting tin.To make the mash, put your chopped potato and celeriac in a pan with salted water and boil for twenty minutes or until tender. Drain, add the mustard, cream and butter, and mash. Serve the poussins with the mash, and drizzle with the dark, winey pan juices. A sprinkle of parsley would be nice too.

Leave a Reply