Quail on Red and Green Spring Vegetables

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min



Season with pepper and toast together with toast cubes and walnuts. Cut off the spring onions and cherry tomatoes, sauté in butter and season with basil, pepper, salt, chives and parsley.

Arrange the roasted quail on the bed of vegetables and sprinkle with the croutons and walnuts.

Our tip: Always use fresh chives if possible!

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