Yield: 1 quart
Carrot, finely grated – 2 1/2 cups
Radish, finely grated – 1 cup
Red onion, finely grated – 1/3 cup
Parsley, minced – 1 cup
Garlic, chopped – 3 Tbsp.
Fresh lemon juice – 1 cup
Salt – to taste
Olive oil – as needed
Carrot, finely grated , 2 1/2 cups
Radish, finely grated, 1 cup
Red onion, finely grated, 1/3 cup
Parsley, minced, 1 cup
Garlic, chopped, 3 Tbsp.
Fresh lemon juice, 1 cup
Salt – to taste
Olive oil – as needed
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Metod:-
- Place 2 cloves garlic in each hen. Combine chili powders with salt; season hen inside and out. Roast in preheated 400F oven until thermometer reaches 170F. Set aside.
- Reduce orange juice to 2/3 cup. Cook boniato or sweet potato and drain. Mash with orange juice and stir in basil, cream, pepper and salt to taste.
- To make sauce, place stock, wine, shallot, thyme and peppercorns in saucepan and reduce to 2/3 cup; strain.
- To plate, split hens and place one half on plate. Spoon sauce on top and boniato or sweet potatoes on the side.