Roasted Game Hens with Caramelized Root Vegetables and Dried-Currant Sauce

Roasted Game Hens with Caramelized Root Vegetables and Dried-Currant Sauce
Photo by Pornchai Mittongtare

Ingredients

  • 2 medium rutabagas
  • 1 tablespoon juniper berries
  • 2 tablespoons fresh thyme
  • 2 ½ cups celery
  • 1 large onion
  • 2 7.25-ounce jars whole roasted peeled chestnuts
  • 4 garlic cloves
  • + 13 more ingredients
    • ¼ cup shallots
    • 1 ½ tablespoons finely grated orange peel
    • 3 1 3/4-pound Cornish game hens
    • 6 garlic cloves
    • 3 tablespoons butter
    • 2 large parsnips
    • 2 tablespoons extra-virgin olive oil
    • 5 tablespoons fresh thyme
    • ¼ cup extra-virgin olive oil
    • ¼ cup dried currants
    • 2 medium turnips
    • 2 large carrots
    • 1 ½ cups low-salt chicken broth

Melt butter with oil in very large pot over medium-high heat. Add onion; sauté 5 minutes. Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; sauté 5 minutes. Season generously with salt a...

View full recipe at Epicurious

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