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Rabbit Stew with Sweet Potato Purée

Rabbit Stew with Sweet Potato Purée
3.8 5 ratings
Prep. 15 min
Total 1 h
6 portions
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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

Nutrition per 1 portion

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

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UK and Ireland

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