• 1 partridge, feathered and gutted
• Bunch of fresh thyme
• Olive oil and salt
• 2 carrots, peeled and roughly chopped
• 1 large turnip, peeled and roughly chopped
• 1 sweet potato, peeled and roughly chopped
• 2 tablespoons of butter
• 1/3 cup whipping cream
- Rinse and pat dry the partridge, inside and out. Stuff the cavity with fresh thyme, then season it liberally with salt and a drizzle of olive oil.
- Place bird in a roasting dish and into an oven preheated to 500°F.
- Fill a pot with 1 cup of water, and bring to a boil. Add the turnip, sweet potato and carrot, and allow to cook, covered, for 10 minutes until softened.
- Add butter, whipping cream and a generous toss of salt into your vegetables, and reduce the heat to medium, being careful that the cream doesn’t boil over as it reaches a simmer.
- Continue cooking until vegetables are tender, then mash until desired consistency is reached.
- *Cooking times will vary depending on the size of your partridge. To check if the bird is cooked, cut into the flesh where the leg meets the body, and make sure the juices run clear. For an average 300g pheasant, cook approximately 25 minutes at 500°F.