Rabbit Stew with Sweet Potato Purée

Name: Rabbit Stew with Sweet Potato Purée
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Yield: 6 portions
Ingredients: 35 g olive oil; 200 g leeks; 2 garlic cloves; 150 g carrots; 50 g celery; 600 g whole rabbit; 100 g water; 15 g plain flour; 200 g turnips; 200 g savoy cabbage leaves; 1 vegetable stock cube (for 0.5 l); 2 ¼ tsp salt; 1 pinch ground black pepper; 1 bouquet garni; 500 g sweet potatoes; 500 g tinned large white beans; 1 piece fresh turmeric; 300 g fresh green peas; 200 - 250 g fresh oyster mushrooms; 5 sprigs fresh thyme

3.8 (4 ratings)

Difficulty easy

Preparation time 15 min

Total time 1h

Serving size 6 portions

Ingredients

35 g olive oil
200 g leeks, cut in pieces
2 garlic cloves
150 g carrots, diced (1.5 cm)
50 g celery, cut in pieces (1 cm)
600 g whole rabbit, skinless, head removed, cut in small pieces (see tip)
100 g water
15 g plain flour
200 g turnips, diced (1.5 cm)
200 g savoy cabbage leaves, cut in pieces
1 vegetable stock cube (for 0.5 l)
or 1 heaped tsp vegetable stock paste, homemade
2 ¼ tsp salt
1 pinch ground black pepper
1 bouquet garni (bay leaves, rosemary and thyme), approx. 25 g (see tip)
500 g sweet potatoes, cut in pieces (approx. 1,5 cm)
500 g tinned large white beans (e.g. cannellini, haricot, butter beans)
1 piece fresh turmeric (approx. 5 cm), sliced
300 g fresh green peas
or frozen green peas, defrosted
200 - 250 g fresh oyster mushrooms, cut in pieces
5 sprigs fresh thyme, leaves only

Nutrition: per 1 portion
Calories: 2000 kJ / 478 kcal
Protein: 34 g
Carbohydrates: 60 g
Fat: 13 g
Saturated Fat: 2.7 g
Fibre: 14 g
Sodium: 1037 mg