Authentic home cooking from France, with US measurements. 
Rabbit Blanquette with Spring Vegetables
When the first spring vegetables arrive, I start craving light, vitamin-packed recipes! Baby fava beans, young carrots, spring turnips, and cauliflower florets all come together in my Dutch oven, waiting to see what sauce they'll be served with...
For today's recipe, I chose a beautiful farm-raised rabbit, cooked as a blanquette in a deliciously creamy sauce.
Rabbit Blanquette with Spring Vegetables
When the first spring vegetables arrive, I start craving light, vitamin-packed recipes! Baby fava beans, young carrots, spring turnips, and cauliflower florets all come together in my Dutch oven, waiting to see what sauce they'll be served with...
For today's recipe, I chose a beautiful farm-raised rabbit, cooked as a blanquette in a deliciously creamy sauce.
Open in Cookpad AppSteps
- 1
Cut the rabbit into pieces, or have your butcher do it. Melt half the butter in a Dutch oven and brown the rabbit pieces on all sides with the spring onions. Deglaze with the white wine, scraping the bottom to loosen any browned bits. Let it boil for a few minutes to reduce the acidity of the wine. Season with salt and pepper.
- 2
Wash the spring vegetables: add the carrots and turnips to the Dutch oven. Add enough chicken broth to just cover the ingredients. Cover and simmer for 40 minutes.
Meanwhile, steam the fava beans and romanesco cauliflower. Peel the fava beans. Set aside.
- 3
Once the rabbit is cooked, make a roux: melt the remaining butter in a saucepan, add the flour, and stir. Cook for a few minutes without letting it brown. Gradually add the rabbit cooking broth, one ladle at a time, stirring to create a smooth sauce.
Pour this sauce back into the Dutch oven, add the fava beans and romanesco cauliflower.
Optional: Stir in a spoonful of crème fraîche into the sauce.
Serve the rabbit topped with the sauce and accompanied by the spring vegetables.
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