Rabbit Stew with Sweet Potato Purée
TM6 TM5 TM31

Rabbit Stew with Sweet Potato Purée

3.0 (2 rating)

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

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