81 Rabbit cooked with spinach and turnips

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Preparation info
  • For

    two

    people
    • Difficulty

      Medium

Appears in

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

Method

Preparing the vegetables

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