Rabbit is a lean meat that can often be sourced inexpensively from local farmers and has a much lower ecological impact than many other kinds of meat. Tasting quite similar to chicken thighs, it is tender and delicious and picks up flavor well. Serve with a side of dark wilted greens and quinoa for a well-rounded meal.
- 3 pounds rabbit, cut into pieces
- 5 tablespoons vegetable oil, divided
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 4 sprigs thyme
- 1 tablespoon dried thyme
- 2 bay leaves
- 6 cups low-sodium vegetable stock
- 1 pound parsnips, peeled and sliced
1. Preheat oven to 325°F. Heat 3 tablespoons vegetable oil in a Dutch oven. Add meat and cook, turning, until browned on all sides. Remove from pan.
2. Add onion, garlic and thyme sprigs. Cook until the onions are translucent and return meat to pan with bay leaves and stock. Bring to a simmer, cover, and place in the oven for about 45 minutes.
3. Remove from oven and increase temperature to 425°F. Toss parsnips with remaining oil and thyme. Roast on a baking sheet for 20-30 minutes, until tender and browned.
4. Remove the meat from the braising liquid, set aside, and bring the liquid to a simmer on the stove. Continue to simmer until the liquid is reduced by about half and strain out the aromatics.
5. Serve meat and parsnips with a few tablespoons of the braising liquid.
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 5.5g||30%|
|Trans Fat 0g|
|Polyunsaturated Fat 9g|
|Monounsaturated Fat 6g|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 5.5g||21%|
|Total Sugars 6g|
|Includes 0g Added Sugars||0%|
|Sugar Alcohol 0g|
|Other Carbohydrate 8g|
|Vitamin D 0mcg||0%|
|Vitamin A 226.8mcg||25%|
|Vitamin C 16.9mg||20%|
|Vitamin E 3.6mg||25%|
|Vitamin K 46.6mcg||40%|
|Vitamin B6 1.3mg||80%|
|Vitamin B12 16.2mcg||680%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Onion, Organic Celery, Organic Leeks, Organic Tomato Puree, Organic Mushrooms, Organic Garlic, Sea Salt, Organic Savory Leaf, Organic Ground Bay Leaf), Rabbit, Parsnips, Onion, Soybean Oil, Garlic, Thyme, Bay Leaf.
It’s back to school season. That means it’s time to stock up on new gear, so your students are prepared to start the school year in style. Don’t forget about school lunch as you create your shopping lists. Whether your family has decided between school lunch or lunch from home, there will likely be a field trip where your child could use these lunch supplies. Parents have a lot of cool new products to choose from to ensure that their child’s lunch is not only nutritious and safe, but also looks appetizing at lunch time. For this month’s Nutritious Nudge, I created a list of lunch supplies and considerations to help parents with their back to school shopping.