Name: Roast Pigeon with Root Vegetables
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 people
Ingredients: 2 to 4 pigeons, (plucked and dressed); 1/4 cup melted butter or olive oil; Salt and black pepper; 2 large carrots, (peeled and cut into chunks); 4 to 6 Jerusalem artichokes, (cut into chunks); 2 parsnips, (peeled and cut into chunks); 2 to 4 salsify roots, scrubbed and cut into 2-inch lengths ((optional)); 1 or 2 roots of Hamburg or root parsley, cut into chunks ((optional)); 3 tablespoons chopped parsley; Beer vinegar or malt vinegar, (for garnish)