Rabbit Carrot Leek And Green Bean Ragot Recipes

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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 RAGOUT RECIPE



RABBIT CARROT LEEK AND GREEN BEAN RAGOUT Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Number Of Ingredients 1

1 (3-lb) rabbit (thawed if frozen), cut into 8 serving pieces 1/2 tablespoon vegetable oil 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 lb 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 lb small (1-inch) boiling potatoes (8) 1/2 lb 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.

Nutrition Facts : Calories 500

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.

BEAN, CARROT AND LEEK SOUP



Bean, Carrot and Leek Soup image

Make and share this Bean, Carrot and Leek Soup recipe from Food.com.

Provided by Pearlesyarn

Categories     Chowders

Time 50m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 8

1 leek, sliced
1 carrot, diced
250 g dried cannellini beans
water
2 teaspoons dried herbs
1 tablespoon sunflower oil
2 bay leaves
1 vegetable stock cube

Steps:

  • Soak the beans in cold water to cover overnight then cook until tender.
  • Heat the sunflower oil in a large heavy based pan and saute the leek and carrot until soft.
  • Add the beans, their cooking water, the veg stock cube, herbs and bay leaves and cook the soup until the veggies are tender; adding additional water if needed.
  • Serve hot with buttered brown bread on the side.
  • Prep time does not include soaking and cooking the beans.

Nutrition Facts : Calories 258.1, Fat 4, SaturatedFat 0.5, Sodium 30, Carbohydrate 42.1, Fiber 16.4, Sugar 3, Protein 15.2

SAUTEED CARROTS AND LEEKS



Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 8

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

  • Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

MUSTARDY BRAISED RABBIT WITH CARROTS



Mustardy Braised Rabbit With Carrots image

Provided by Melissa Clark

Categories     dinner, one pot, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 19

1/4 cup all-purpose flour
2 thyme sprigs
1 rosemary sprig
1 whole clove
1 2 1/2-pound rabbit, cut into 8 pieces, rinsed and patted dry
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
1/4 cup (4 tablespoons) extra virgin olive oil
4 large leeks, halved lengthwise, cleaned and thinly sliced crosswise
3 tablespoons chopped fresh sage
1 pound carrots, peeled, trimmed and cut into 1 1/2-inch chunks
1 celery stick, diced
3 garlic cloves, thinly sliced
2 teaspoons whole coriander seeds
1 cup dry white wine
About 2 cups chicken stock
1 to 2 tablespoons Di jon mustard, to taste
2 tablespoons chopped fresh parsley, for garnish
Buttered noodles, for serving (optional)

Steps:

  • Preheat oven to 325 degrees. Place flour in a shallow bowl. Tie thyme, rosemary and clove in a spice sachet or square of cheesecloth (or just toss them in pot if you do not mind accidentally biting into clove later).
  • Season rabbit pieces all over with salt and pepper. Coat each piece evenly with flour; tap off excess. Heat 3 tablespoons oil in a large oven-proof Dutch oven over medium-high heat. Sear rabbit in batches, until browned all over, 5 to 6 minutes a side. Transfer to a paper-towel-lined plate.
  • Add remaining 1 tablespoon oil to pot; reduce heat to medium. Add leeks and 2 tablespoons sage and cook, stirring, until softened, about 2 minutes. Stir in the carrots, celery, garlic, coriander, salt and pepper. Cook, stirring, until vegetables begin to color, about 5 minutes.
  • Add wine and increase heat to high; simmer, scraping up browned bits from bottom of pot, until reduced by half, about 5 minutes. Return rabbit to pot. Add stock (it should come almost halfway up the sides of rabbit) and herb sachet (or herbs and clove). Transfer pot to oven and cook, partially covered, until meat is fork tender, about 2 hours.
  • Transfer rabbit pieces to a serving platter. If liquid seems too thin, place pot over medium-high heat and simmer until it thickens slightly. Discard sachet. Stir in mustard, to taste. Spoon sauce and vegetables over rabbit. Garnish with parsley and remaining 1 tablespoon chopped sage. Serve with noodles, if desired.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 21 grams, Carbohydrate 45 grams, Fat 33 grams, Fiber 9 grams, Protein 65 grams, SaturatedFat 8 grams, Sodium 1169 milligrams, Sugar 12 grams, TransFat 0 grams

MUSHROOM, WHITE BEAN AND LEEK RAGOûT



Mushroom, White Bean and Leek Ragoût image

Make and share this Mushroom, White Bean and Leek Ragoût recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons garlic oil, divided
1 lb button mushroom, halved
1 medium leek, white and pale green parts chopped (about 1/2 cup)
2 (15 ounce) cans cannellini beans, rinsed and drained
1/2 cup low sodium vegetable broth
2 garlic cloves, minced (about 2 tsp.)
2 teaspoons chopped fresh thyme
1 slice whole grain bread
1/4 cup chopped fresh parsley

Steps:

  • Heat 1 1/2 teaspoons oil in skillet over medium-high heat.
  • Sauté mushrooms and leek 10 minutes, or until soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes.
  • Season with salt and pepper.
  • Pulse bread in food processor until crumbs form.
  • Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add breadcrumbs and sauté 8 minutes, or until crispy. Season with salt and pepper.
  • Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.

Nutrition Facts : Calories 355.4, Fat 1.5, SaturatedFat 0.3, Sodium 62.2, Carbohydrate 64.3, Fiber 15.6, Sugar 4, Protein 25.4

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