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Rabbit with garlic

Celeriac purée


Total: 45 min


15 min


30 min


1 serving
  • 0.25 Celeriac
  • 0.5 apple
  • 150 mL dry white wine
  • 5 g Butter
  • 1 strand Thyme
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 8 garlic clove
  • 1 rabbit leg


  • Heat 2 tablespoons of olive oil in a sauté pan and brown the peeled garlic cloves over low heat for 5 minutes.
  • Remove and set aside.
  • Fry the rabbit in the sauté pan turning.
  • Season with salt, pepper, add the wine and cook for 5 minutes.
  • Put the garlic back, add the thyme, cover and cook for 20 minutes, turning the rabbit leg halfway through cooking time.
  • In the meantime, peel the celeriac and apple, cut into pieces and cook for 20 minutes in salted water.
  • Crush the celeriac and apple with a fork and mix with the butter.
  • Serve the garlic rabbit along with celeriac purée.

Recipe tips

  • This is not a starchy dish, so be sure to include grain products in your other meals of the day.