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Ingredients
US|METRIC
2 SERVINGS
- 4 pigeons (plucked and dressed)
- 1/4 cup melted butter (or olive oil)
- salt
- black pepper
- 2 carrots (large, peeled and cut into chunks)
- 6 jerusalem artichokes (cut into chunks)
- 2 parsnips (peeled and cut into chunks)
- 4 roots (salsify, scrubbed and cut into 2-inch lengths, optional)
- 2 roots (Hamburg or root parsley, cut into chunks, optional)
- 3 Tbsp. chopped parsley
- vinegar (Beer, or malt vinegar, for garnish, optional)
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