Serious Eats: Recipes

Braised Rabbit with Parsnips

[Photograph: Sydney Oland]

Note: Depending on this size of the parsnip you may want to cut the slimmer end off, then cut the thick end into quarters, or pieces about the same size as the slimmer end to make sure they cook evenly.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2013/03/british-bites-braised-rabbit-parsnips-recipe.html

© Serious Eats