Spanish

Braised Quail with Winter Vegetables is for Dinner.

Braised Quail with Winter Vegetables takes 20 minutes to prepare.

Braised Quail with Winter Vegetables takes 45 minutes to cook.

Braised Quail with Winter Vegetables makes 4 servings.

The ingredients for Braised Quail with Winter Vegetables are:

4 cleaned quail
6 oz. small carrots
6 oz. baby turnips
4 Tbsp olive oil
4 shallots, halved
2 cups red wine
2 Tbsp Spanish Brandy
Fresh parsley to garnish

For croutes:
4 slices stale bread, crusts removed
4 Tbsp olive oil

Here is how you make Braised Quail with Winter Vegetables:

Preheat the oven to 425 degrees F.Cut carrots and turnips into chunks.Heat 1/2 oil in Dutch oven and add quail. Fry until browned all over. Remove quail and set aside. Add remaining oil, vegetables and shallots. Cook until just coloring. Return quail to Dutch oven, breast side down. Add red wine. Cover and transfer to oven. Cook for 30 minutes or until quail are tender.Meanwhile, make the croutes. Using a 4" circle cutter, stamp out rounds from the bread. Head the oil in a frying pan. Cook bread over high heat until golden on both sides. Drain on a paper towel and keep warm. Place croutes on heated plates and set a quail on top of each one. Arrange vegetables over quail. Cover and keep hot. Boil cooking juices hard, until reduced to a syrupy consistency. Add brandy and warm through. Drizzle the sauce over the quail and garnish with parsley. Serve immediately.Of course, you could reduce the oil to improve the calorie count and fat content.Number of Servings: 4Recipe submitted by SparkPeople user TODMHARRIS.

The nutritional information for Braised Quail with Winter Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 467.1

• Total Fat: 21.7 g
• Cholesterol: 32.2 mg
• Sodium: 236.4 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 4.4 g
• Protein: 15.4 g

Braised Quail with Winter Vegetables is Spanish cuisine.