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Roasted guinea fowl with parsnip-and-cauliflower gratin
Country Life UK
|November 19, 2025
Food Article
Roasted guinea fowl with parsnip-and-cauliflower gratin
Ingredients
Serves 4
For the gratin
4 large parsnips, peeled and thinly sliced
1 cauliflower, broken into small florets
60g butter
3tbspn plain flour
400ml milk
200ml double cream
100g Gruyère, grated, plus extra for scattering
1tspn Dijon mustard
A few thyme leaves
A few short vines of tomatoes
For the guinea fowl
4 guinea-fowl breasts
1tbspn olive oil
20g butter
A few thyme sprigs
1 Preheat your oven to 180°C fan/200°C/ 400°F/gas mark 6.
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