Cookwares

• Dutch oven

Method

1. 1Step : Chop the garlic and shallots. Peel the parsnips and cut them into chunks. Cut the Romanesco broccoli into florets.
2. 2Step : Brown the squabs in the melted butter on all sides. Remove them from the pot and sweat the garlic and shallots for a few minutes before putting the squabs back in.
3. 3Step : Flambé the squabs with the gin.
4. 4Step : Add the white wine, the lingonberry juice, bay leaves, juniper berries, and a pinch of salt. Cover and let cook for 30 minutes before adding the parsnips.
5. 5Step : Continue cooking covered over low heat for 45 minutes. Add the cream and the drained lingonberries at the end of cooking. Season with pepper.
6. 6Step : Cook the Romanesco broccoli. Stir it into the sauce or serve it on the side.