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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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