Preparation: 45 min.
Guinea fowl with bacon, sautéed savoy cabbage and celeriac puree (keto)
From Ik eet zo graag 2
Ingredients for
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1 guinea fowl fillet with bones
2 guinea fowl fillets with bones
3 guinea fowl fillets with bones
4 guinea fowl fillets with bones
5 guinea fowl fillets with bones
6 guinea fowl fillets with bones
7 guinea fowl fillets with bones
8 guinea fowl fillets with bones
9 guinea fowl fillets with bones
10 guinea fowl fillets with bones
50 g bacon strips
100 g bacon strips
150 g bacon strips
200 g bacon strips
250 g bacon strips
300 g bacon strips
350 g bacon strips
400 g bacon strips
450 g bacon strips
500 g bacon strips
200 g savoy cabbage
400 g savoy cabbage
600 g savoy cabbage
800 g savoy cabbage
1 kg savoy cabbage
1.2 kg of savoy cabbage
1.4 kg of savoy cabbage
1.6 kg of savoy cabbage
1.8 kg of savoy cabbage
2 kg of savoy cabbages
150 g celeriac
300 g celeriac
450 g celeriac
600 g celeriac
750 g celeriac
900 g celeriac
1.05 kg celeriac
1.2 kg of celeriac
1.35 kg of celeriac
1.5 kg celeriac
1 clove of garlic
2 cloves of garlic
3 cloves of garlic
4 cloves of garlic
5 cloves of garlic
6 teentjes knoflook
7 cloves of garlic
8 cloves of garlic
9 cloves of garlic
10 cloves of garlic
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About this recipe
Going the classic route can be so delicious!
You can read the full recipe on page 180 from Ik eet zo graag 2
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