Cook Time: 30 minutes
Total Time: 40 minutes
- 4 pigeons, plucked and cleaned
- Salt & pepper
- 3 tbsp butter
- 1 celeriac root, peeled and cut into large pieces
- 1/2 lb small (seedless) black grapes (250 g)
- 2 tbsp olive oil
- Freshly grated nutmeg
- You will also need:
- A masher
Meanwhile, cook the celeriac for 15 minutes in plenty of salted water.
Snip smaller bunches of grapes from the bunch of grapes and carefully toss in the olive oil on the baking sheet. Roast the grapes in the middle of the oven for approximately 15 minutes.
Now drain the celeriac and mash to a rustic puree with the rest of the butter. Season the puree with freshly grated nutmeg, salt & pepper.
Divide the celeriac puree over four warmed plates, dish up the roast pigeons and place a small bunch of grapes on each plate. Drizzle with the grape ‘gravy’.