Easter bunny with parsnips and quince
Author:
DW
Servings: 2
Cooking time: 2 h
Roast lamb is traditional on the Easter table in Germany. But since the dyed eggs are brought here by the Easter hare, it does not go unnoticed.
Ingredients
| rabbit |
| carrots |
| parsnip |
| quince |
| prunes |
| garlic |
| sage leaves |
| thyme |
| thyme |
| bay leaf 3-4 pcs |
| ginger root |
| salt |
| pepper |
| wine 2-3 tbsp. |
| sour cream 200 g |
Instructions
Step 1
Cut the rabbit into several pieces, place in a roasting pan.
Step 2
Add diced carrots, parsnips, quince, prunes, a handful of garlic cloves (crush two of them), a handful of sage leaves (preferably fresh), a few sprigs of thyme and chamomile, bay leaf (3-4), finely chopped piece of ginger root, salt and pepper.
Step 3
Mix everything well, add a few tablespoons of wine, smear with sour cream (200 g).
Step 4
Bake under a lid in the oven (200 °C) for about an hour. Then remove the lid and keep in the oven for another half an hour until the rabbit is browned.
