ingredients

4 Red Label quail
800 g new small turnips
300 g big bigarreaux with their tail
1 vanilla pod split lengthwise
2 2 tbsp. to s. old balsamic vinegar
50 g of butter
2 tbsp. to c. sugar rase
Black pepper from the mill
1 tbsp. to s. of rapeseed oil

Equipment

1 casserole at the size of the quail
1 large jumper
1 spider
Alu

Steps

Step 1

35-40 min before serving : brown the quails on all sides for 30 minutes over low heat with the oil in the pan; remove, keep warm under the aluminum. At the same time, cook the turnips 20 min over very low heat, in one layer, in the closed fryer with 3 dl of water, vanilla, sugar, salt.

2nd step

For cherries : discard the fat from the casserole. Without rinsing, pour on a low heat water turnips, vanilla seeds scraped into the pod, empty pod, 2 tbsp. of vinegar and cherries. As soon as they are hot, remove the spider, put them on a hot dish.

Step 3

Finish : when the sauce is creamy, roll the quail for coating, put on the dish. The caramelized sauce: roll the turnips, put on the dish. Boil in the pan 1 dl of water, 2 tbsp. vinegar, butter, pepper. When the sauce is creamy, pour in a hot gravy boat.

tips

Vanilla. "Gourmet Vanilla" Pure Origins of Vahiné, long (18 cm), in tube.

Wine. For its nose of red fruits and spices, its round frame, its finesse, the 1999 chambolle-musigny of Louis Jadot. € 28.50 shipping: L. Jadot, tel .: 03 80 22 10 57.