Rabbit Ragout with Chestnut Sauce in a Kohlrabi Dish

season, sauté with a few diced onions and the pumpkin seeds in olive oil and extinguish a dash of balsamic vinegar.

For the sauce, reduce the red wine and whipping cream, fold in the chestnuts, season strongly with salt and freshly ground pepper, pull and mix with the rabbit ragout.

Remove the skin from the kohlrabi, hollow it out, blanch it in salted water and fill it with the rabbit and chestnut ragout. Sauté the washed spinach leaves with the remaining diced onion in garlic and olive oil and season with salt and pepper.

Arrange on a flat plate and decorate with a basil leaf.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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