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homemade vegetable nut
first courses from Chile
Pickled rabbit and pumpkin puree
Pickled rabbit and pumpkin puree
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with
Background dish, very aromatic.
Put a splash of oil in the pan, add a few rosemary leaves and let it infuse. Incorporate the chopped rabbit, salt and add a rosemary branch more. Let the rabbit brown all over.
Add the whole garlic, bay leaves and carrots cut into slices. Roseate with a little more olive and mix well. Add the onion in julienne, and a little pepper in the bean.
Cover with white wine, vinegar and some water. When it starts to boil, cover the saucepan and cook over medium heat for 40 minutes.
For the puree, cook the pumpkin and potatoes cut into cubes, starting with cold water. Once ready to grind next to the butter in a processor, until it takes a smooth consistency. Add salt, pepper and ready.
Serve the rabbit on the pumpkin puree.