GUINEA - FOWL WITH CARROT AND CARAWAY MASH

Preparation Method :

• Preheat the oven.
• Boil water with a 1 chicken stock cube.
• Divide the onion and carrots between the mini round casseroles with a little olive oil, half the chicken stock and caraway.
• Cover and cook for 10 minutes, check the cooking. When the carrots are moist, stir in the cream and butter and mash them with a fork.
• Thinly slice the guinea fowl fillets and place them on the mashed carrots. Cook for 5 to 7 minutes in the oven.
• Remove from the oven; add a dash of vinegar and olive oil and a pinch of salt. Sprinkle with fresh parsley.
• Serve immediately.