This sophisticated dish features tender, pan-roasted squab with crispy skin, paired with earthy salsify root vegetables. The deep, gamey flavor of the bird is balanced by a bright, savory pan sauce made with red wine, Bing cherries, and fresh spinach. It’s a perfect choice for a special dinner party or a holiday feast. The combination of roasted aromatics and sweet-tart fruit creates a luxurious texture and complex flavor profile that feels both comforting and refined. Serve this impressive main course with the salsify for a complete, elegant meal that showcases seasonal ingredients at their best.
Pan-Roasted Squab With Salsify
Description
This sophisticated dish features tender, pan-roasted squab with crispy skin, paired with earthy salsify root vegetables. The deep, gamey flavor of the bird is balanced by a bright, savory pan sauce made with red wine, Bing cherries, and fresh spinach. It’s a perfect choice for a special dinner party or a holiday feast. The combination of roasted aromatics and sweet-tart fruit creates a luxurious texture and complex flavor profile that feels both comforting and refined.Ingredients
Directions
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Butterfly the squab by cutting along each side of the backbone with kitchen shears, then press down to flatten. Alternatively, cut legs and breast meat with wings attached from the carcass if preferred.
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Pat the squab dry with paper towels and season generously with salt and pepper.
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Heat vegetable oil in a large oven-safe skillet over medium-high heat.
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Place squab skin-side down in the skillet and sear for 5-7 minutes until skin is golden brown and crispy.
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Meanwhile, peel and slice salsify into 1/2-inch rounds. Toss with 1 tablespoon butter, salt, and pepper.
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Remove squab from oven and transfer to a platter. Cover loosely with foil to keep warm.
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Add red wine and dried thyme to the skillet. Scrape up any browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
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Stir in pitted cherries and simmer for 2-3 minutes until plump and slightly burst.
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Remove from heat and stir in remaining butter, lemon juice, and fresh spinach until spinach is just wilted.
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Taste and adjust seasoning with salt and pepper.
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Serve squab alongside salsify, spooning the cherry-red wine sauce over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1685.3kcal
- % Daily Value *
- Total Fat 79.0g122%
- Saturated Fat 21.4g107%
- Cholesterol 569.6mg190%
- Sodium 605.1mg26%
- Total Carbohydrate 34.8g12%
- Dietary Fiber 6.3g26%
- Sugars 8.5g
- Protein 178.7g358%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Salsify has a unique oyster-like flavor. If unavailable, parsnips or carrots can be substituted.
Cornish game hens can be used instead of squab for a milder flavor; adjust cooking time as hens may take longer to cook.
For best results, use dry red wine such as Pinot Noir or Merlot for the sauce.
Salsify oxidizes quickly; toss with lemon juice immediately after peeling if not cooking right away.
Let the squab rest for 5 minutes before serving to allow juices to redistribute.
