Stuffed poussiner with parsnips

Ingredients for Stuffed poussiner with parsnips

Instructions for Stuffed poussiner with parsnips

To prepare the Stuffed poussiner with parsnips recipe, please follow these instructions:

Boil potatoes and garlic cloves together. Drain and let them cool slightly. Peel the parsnips and slice them lengthwise three times. Tear the leaves of herbs and put them in a bowl. Lay parsnip core down to the herbs and season with salt and pepper. Add a little olive oil. Mix everything well. Poussinerne farseres with potatoes, Rosemary and garlic. Cut the Rosemary stems diagonally, so they act as small skewers, and close the poussinerne with them. Put poussinerne in a heat-proof platter with parsnips around. Season with salt and pepper. The dish is put in a hot oven for 45 minutes 225 degrees. Put a little smoked bacon over the poussinerne, just before they are taken out of the oven.