Pappardelle with Rabbit Ragout, Peas, and Fennel

Clean the vegetables: slice the carrots, dice the parsley root and celeriac into small cubes. Finely chop the onion. In a pot, heat 1 tbsp butter and 1 tbsp olive oil and sauté the onion until golden brown. Add the remaining root vegetables and roast for another 5 minutes.

Press the garlic and stir it in. Cut the rabbit meat into bite-sized pieces, season with salt and pepper, add to the vegetables, and sear well. Add bay leaves and thyme, then deglaze with white wine. Simmer over low heat for about 40 minutes until the liquid has almost completely evaporated.

Meanwhile, cut the fennel into coarse wedges. In a pan, sauté it with the remaining butter until golden brown, sprinkle with brown sugar, and let it caramelize. Remove the fennel from the pan and briefly roast the peas in the same pan so they remain crunchy. Lightly salt and set aside.