Rabbit Carrot Leek And Green Bean Ragot Recipes

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GLAZED CARROTS AND GREEN BEANS



Glazed Carrots and Green Beans image

This simple dish is always a big hit, even with non-vegetable lovers. I've substituted frozen green beans for fresh, omitting the blanching process, and it still tastes great.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

6 cups water
1/2 pound fresh baby carrots
1/2 pound fresh green beans, trimmed
1/2 cup chicken broth
1 tablespoon butter
1 teaspoon sugar
Salt and pepper to taste

Steps:

  • In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry. , Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.

Nutrition Facts :

HONEY-GLAZED CARROTS AND GREEN BEANS



Honey-Glazed Carrots and Green Beans image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

RABBIT, CARROT, LEEK, AND GREEN BEAN RAGOûT



Rabbit, Carrot, Leek, and Green Bean Ragoût image

Categories     Stew     Rabbit     Leek     Green Bean     Carrot     White Wine     Fall     Simmer     Gourmet

Yield Makes 4 servings.

Number Of Ingredients 13

1 (3-pound) rabbit (thawed if frozen), cut into 8 serving pieces
1 tablespoon unsalted butter
1/4 cup dry white wine
2 cups fat-free chicken broth
2 tablespoons chopped garlic
1/2 tablespoon fresh thyme
1 teaspoon kosher salt
1 bay leaf (not California)
4 small (2-inch) red onions (1/2 pound total)
3 large leeks, white and pale green parts only, cut into 1/2-inch-thick rounds
3 large carrots, cut diagonally into 1/2-inch-thick slices
1/2 pound small (1-inch) boiling potatoes (about 8)
1/2 pound haricots verts or regular green beans, cut diagonally into 2-inch pieces

Steps:

  • Remove fat, kidneys, and liver from rabbit if necessary. Pat rabbit dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a wide 6-quart heavy pot over moderately high heat until foam subsides, then brown rabbit in 2 batches, 2 to 3 minutes per side. Transfer as browned to a plate. Add wine to pot and boil 30 seconds. Add broth and deglaze pot by boiling, scraping up brown bits. Mince and mash garlic with thyme and salt and stir into broth with bay leaf and rabbit. Simmer, covered, 40 minutes.
  • While rabbit is simmering, quarter onions lengthwise, leaving enough of core intact to keep layers together. Soak leeks in a large bowl of water 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water.
  • Scatter onions, leeks, carrots, and potatoes over and around rabbit and continue to simmer, covered, until rabbit and vegetables are tender, 40 to 50 minutes.
  • When rabbit is almost done, cook beans in a large pot of boiling salted water until just tender, 3 to 5 minutes, and drain in a colander.
  • Stir beans into ragout, then transfer rabbit and vegetables with a slotted spoon to a deep platter and keep warm. Boil cooking liquid until reduced to about 3/4 cup and whisk in remaining 1/2 tablespoon butter. Pour some of sauce over rabbit and vegetables and serve the rest on the side.

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