Rabbit Stew with Sweet Potato Purée

Rabbit Stew with Sweet Potato Purée

3.8 5 ratings

Prep. 15 min

Total 1 h

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1037 mg

Protein 34 g

Calories 2000 kJ / 478 kcal

Fat 13 g

Fibre 14 g

Saturated Fat 2.7 g

Carbohydrates 60 g

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UK and Ireland

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