Anjou pigeon with celeriac, shiitake and butternut - RookPluim | Picky

Carcass-cooked Anjou pigeon with puffed celeriac, butternut, cream of beetroot cooked in a salt crust, shiitake, yellow oyster mushroom, smoked puree of truffle potatoes and sauce made from the pigeon carcasses. In addition to cooking, @forking. goodfood can also select very well-fitting wines. For this dish he chose Spy Valley. A 2019 Pinot Noir from Marlborough, New Zealand.

Anjou pigeon with celeriac, shiitake and butternut By RookPluim Carcass-cooked Anjou pigeon with puffed celeriac, butternut, cream of beetroot cooked in a salt crust, shiitake, yellow oyster mushroom, smoked puree of truffle potatoes and sauce made from the pigeon carcasses. In addition to cooking, @forking. goodfood can also select very well-fitting wines. For this dish he chose Spy Valley. A 2019 Pinot Noir from Marlborough, New Zealand.

Cook time: 120 minutes

Prep time: 150 minutes

Ingredients:

• 3 sprig Thyme
• 2 Laurel
• 1 tsp Tomato puree
• 300 ml game fond
• 1 Onions
• 0 butternut pumpkin
• 4 sprig Thyme
• 1 celeriac
• Olive oil
• Coarse sea salt
• Shiitake
• oyster mushroom
• Butter
• 500 g Flour
• 250 ml Water
• 500 g Red Beets
• 250 g Coarse sea salt
• 500 g Potatoes
• 200 g Butter
• Milk

Main dish

Belgian

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