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Roasted Fresh California Squab with Roasted Garlic Cabernet Sauce served with Celery Root Puree and Swiss Chard Leaves Recipe

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Roasted Fresh California Squab with Roasted Garlic Cabernet Sauce served with Celery Root Puree and Swiss Chard Leaves
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Ingredients
13
Count
Nutrition
1184
Calories
Total time
70
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 475 degrees F.
  2. Remove liver and tie squab with kitchen twine.
  3. In a copper roasting pan, sear squab in vegetable oil over high heat. Add garlic and transfer to oven and continue roasting until meat is pink.
  4. Cut stem of swiss chard into 3-inch triangles. Bring pot of water to boil. Add celery root and cook until tender. Remove from heat and puree. In another pot, add 1/2 cup creme fraiche and cook until reduced by 25 percent. Add celery root puree. Season with salt, pepper and nutmeg.
  5. In a separate pot of boiling, salted water, add swiss chard triangles and cook until tender. Set aside and keep warm.
  6. In saute pan, add 1 tablespoon butter, onions and mushrooms, saute for 3 minutes. Add remaining 1/2 cup creme fraiche and swiss chard leaves. Cook until reduced and cooked through, about 5 minutes.
  7. Add liver to roasting squab and leave 1 minute.
  8. Remove all from oven, separate legs and breast from carcass, reserve liver. Chop carcass using a French knife and return to stove with bones, garlic and wine. Reduce to 1/3, add stock and simmer 5 minutes longer. Add 1 tablespoon butter and press through in a china cap.
  9. Put dish together by placing puree of celery root in middle of a large plate. Display sliced breast and legs around the puree. Using a round cookie cutter, mound swiss chard leaves and liver in a tower on top of the puree. Place sauce around plate and finish by placing triangles of chard on sauce evenly spaced around the plate.
  10. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1184.37 Kcal (4959 kJ)
Calories from fat 594.93 Kcal
% Daily Value*
Total Fat 66.1g 102%
Cholesterol 299.12mg 100%
Sodium 749.76mg 31%
Potassium 1762.73mg 38%
Total Carbs 46.55g 16%
Sugars 13.87g 55%
Dietary Fiber 7.43g 30%
Protein 63.42g 127%
Vitamin C 57.6mg 96%
Vitamin A 0.1mg 5%
Iron 14.8mg 82%
Calcium 229.5mg 23%
Amount Per 100 g
Calories 101.44 Kcal (425 kJ)
Calories from fat 50.95 Kcal
% Daily Value*
Total Fat 5.66g 102%
Cholesterol 25.62mg 100%
Sodium 64.21mg 31%
Potassium 150.97mg 38%
Total Carbs 3.99g 16%
Sugars 1.19g 55%
Dietary Fiber 0.64g 30%
Protein 5.43g 127%
Vitamin C 4.9mg 96%
Iron 1.3mg 82%
Calcium 19.7mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.4
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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