1. Peel the onions and cut into thin slices. Peel the carrots and cut into sticks.

2. In a Dutch oven, melt 25 g of butter over medium heat. Brown the quails, seasoned with salt and pepper. Turn them often to color them on all sides. Remove from the pot and set aside on a plate.

3. Pour the carrot and onion julienne into the pot and sweat for 5 minutes without browning. Add 2 vanilla pods, split lengthwise; return the quails to the pot with 150 ml of broth. Season with salt and pepper. Cover the pot; simmer for 20 minutes over very low heat.

4. Peel the turnips, leaving 2 cm of leaves.

5. In a saucepan, brown the turnips with 50 g of melted butter and 1 vanilla pod. Add 100 ml of broth. Season with salt and pepper.

6. Bring to a boil and cook for 20 minutes over low heat, partially covering. When the tip of a knife easily pierces the turnips, they are cooked.

7. Sprinkle the turnips with sugar and turn them over high heat until they caramelize.

8. Remove the quails from the pot, as well as the vanilla pod. Deglaze the pot with the red wine, scraping the bottom with a spatula. Boil until reduced by half.

9. Strain the sauce; return the sauce to the pot over low heat. Add the remaining butter, whisking vigorously. Check the seasoning.

10. Arrange the quails with the turnips on the plates; drizzle with sauce. Serve with vanilla pods and carrot sticks.