Rabbit with vegetables cooked in vegetable stock. BLW – BLW od kuchni. Rozwój dziecka przez jedzenie.

BLW Dinner Supper

Rabbit with vegetables cooked in vegetable stock. BLW

Rabbit meat is low in saturated fat and rich in linoleic acid which plays a special role in support of heart health. Moreover, rabbits meat is a great source of vitamin B12 (central nervous system and metabolism), B3 (converts carbohydrates to energy) and selenium. This recipe gives you a succulent and tender meat which is perfect for young children.

What age? 6 months +

This is just a half of the rabbit’s leg which is perfect for little hands. Finio gave it to his Dad though 😉 I flaked the meat off of the bone from the other part and added to the vegetable sauce.

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Rabbit with vegetables cooked in vegetable stock. BLW
Porcje 4
Rabbit meat is low in saturated fat and rich in linoleic acid which plays a special role in support of heart health. Moreover, rabbits meat is a great source of vitamin B12 (central nervous system and metabolism), B3 (converts carbohydrates to energy) and selenium. This recipe gives you a succulent and tender meat which is perfect for young children.
Napisz recenzję
Drukuj
Czas przygotowania
30 min
Czas gotowania
2 hr
Całkowity czas
2 hr 30 min
Czas przygotowania
30 min
Czas gotowania
2 hr
Całkowity czas
2 hr 30 min
Składniki
  1. • 1 rabbit's meat
  2. • 1 leek
  3. • 1 carrot
  4. • 1 parsnip
  5. • 1 tablespoon nutritional yeast
  6. • 1,5 cup vegetable stock (recipe on the blog)
  7. • 1 tablespoon ghee
  8. • spices if needed (stock is full of flavour): pinch of salt, 1/3 teaspoon pepper, 1/3 teaspoon turmeric
Wykonanie
  1. 1. Soak the meat in cold water for 1 hour or longer.
  2. 2. Dry pat the meat with paper towel. Cut some of the meat in small pieces and leave the thighs and the ribs as they are.
  3. 3. Peel the carrot and parsnip and grate finely. Chop the leek (white part).
  4. 4. Place the ghee in a thick bottom pot and when it's melted add vegetables. Fry them for 2 minutes and add meat. Pour the stock in and cover with lid. Simmer for approximately 2 hours - until the meat is soft. Add nutritional yeast and seasoning if needed.
  5. If the stock doesn't cover meat completely remember to turn those thighs every now and then.
  6. Serve with quinoa, rice, buckwheat or potatoes. Cooked and grated beetroot as a side would be perfect here. I've usually serve it with spinach salad but Finio didn't want any on his plate.
BLW od kuchni. Rozwój dziecka przez jedzenie. https://blwmama.pl/

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