81 Rabbit cooked with spinach and turnips

Name: Rabbit cooked with spinach and turnips
Yield: For two people
Cuisine: French
Ingredients: 7 tablespoons stock, made by dissolving ⅕ chicken stock cube in 7 tablespoons water; 12 small turnips with their leaves; 2 teaspoons caster sugar; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt; salt and pepper; 20 g (¾ oz) butter; The back legs and saddle of a young rabbit, weighing 1 kg 200 g (2 lb 10½ oz); 40 g (1½ oz) spinach leaves; 45 g (1½ oz) softened butter; 750 ml (1¼ pints) water; 30 g (1 oz) softened butter

Preparation info

For
two
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Baron de lapereau mangetout ‘A rabbit cooked in its favourite bed’

Ingredients

Main ingredients

The back legs and saddle of a young rabbit, weighing 1 kg 200 g (2 lb

Europe
France
Main course
Gluten-free
Mediterranean

Method

Preparing the vegetables

Cut off the turnip leaves, leaving a green topknot 3 cm (1¼ inches) high.
Bring the water and salt to the boil in the saucepan and blanch the turnip leaves and the spinach for 1 minute.
Peel the turnips with a potato-peeler, still preserving their top-knots, wash them in cold water and put