Chef Nina Compton, from Compete Lapin & Bywater American Bistro in New Orleans, shared a Roasted Hen and Spiced Root Greens dish, good as a vacation recipe that can impress household and buddies.

By Chef Nina Compton

(Serves 4)

Components
1 complete rooster
3 sprigs of rosemary
¼ cup olive oil
Salt & pepper

Methodology
Season the rooster with salt, pepper, and olive oil and let sit for quarter-hour. Preheat the oven to 350°F; place the herbs on a roasting rack after which place the rooster on high.  Roast for 1 hour or till the juices run clear.  Take away from the oven and let relaxation after which portion.

Spice Root greens
¼ cup salt
1/8 tsp. cinnamon
¼ Tbsp. brown sugar
¼ tsp. cloves
1/8 tsp. black pepper
1 candy potato, peeled and diced 1”
1 butternut squash, peeled and diced 1”
6 child turnips, peeled
¼ – ½ cup olive oil
½ cup browned butter*
*(warmth butter on medium warmth till it foams, scraps the underside to launch brown particles)

Methodology: Combine all of the dry components. Toss the greens in olive oil to coat, then coat with spices evenly and roast at 350°F till tender and golden brown.

TO SERVE:  Place the greens on the plate, add the rooster items, and drizzle brown butter round.