Stewed rabbit in creamy sauce with baked root vegetables and tomato salsa

For preparing the rabbit, place the legs in a marinade of spices (1 sprig of rosemary, half a clove of garlic, salt and pepper to taste) and olive oil and let marinate for 1 hour.

Sear the rabbit in a pan with oil until browned, add chopped onion, carrot (100 g), parsnip (90 g), and sauté together. Then add wine and reduce. Add hot water to fully cover the rabbit, cover with a lid and simmer until the meat pulls away from the bones. Then add cream, thyme, nutmeg and simmer for 5 minutes.

Place the legs on a plate. Strain the sauce through a sieve into a saucepan and reduce it to a creamy consistency; you can thicken it with butter. Pour the sauce over the legs.

For the garnish, sauté chopped carrots (80 g), parsnips (80 g), and celery root with French mustard and honey until semi-cooked. Serve al dente!

For tomato salsa, dice the tomatoes, finely chop the parsley and shallots. Mix everything together and dress with balsamic vinegar and olive oil.

Serving. Place the rabbit legs, drizzle with sauce, and arrange vegetables and tomato salsa beside them.