Guinea fowl with carrot mash

A recipe from Jelle from our Facebook group. Sous vide guinea fowl with mashed carrots and a fresh fennel salad. Do you also want your recipe on Souvy? Send us an e-mail.


  • 2 guinea fowl fillets with skin
  • 500 gr carrots
  • 100 ml water
  • 90 gr butter
  • 4 gr salt
  • lemon juice
  • 1 fennel
  • 1 apple
  • 30 gr walnuts
  • 25 ml olive oil
  • 25 ml apple cider vinegar
  • 15 ml honey


  1. Fennel salad

    Finely chop the apple and fennel on the mandolin. Cut the walnuts into chunks. Mix everything together and add the oil, vinegar and honey. Season with salt and pepper to taste.

  2. Creamy carrot puree

    Peel the carrots and cut them into equal pieces. Take a large pan and let some butter melt. Add the water and place a lid on the pan. Let it stew until the carrots are soft. Puree everything very fine, add some cooking liquid if necessary. Season with some lemon juice.

  3. Guinea fowl

    Heat your sous-vide machine to 65° Celsius. Season the guinea fowl fillets with salt & pepper. Place in a zip-lock bag together with some butter/oil. Leave things in the warm water bath and close the bag so that all the air is out. If you have a vacuum machine you can also seal everything in a vacuum bag.

  4. Yarn

    Cook for 55 minutes at 65 degrees Celsius. Then remove the fillets from the pan and fry briefly until the skin is nice and crispy.

  5. Serving

    Serve the puree on the bottom, make a bed of the fennel salad and place the guinea fowl on top. Enjoy!