Delicious turkey thigh with potatoes

Ingredients for 6 servings:

• 1 ½ kg turkey thigh(s)
• 900 g potato(s), waxy, quartered
• 5 garlic cloves, halved
• 350 g bell pepper(s), red and green, cut into strips
• 300 g tomatoes, quartered
• 4 leeks, cut into rings
• 250 g onion(s), quartered
• 300 g mushrooms, cleaned, quartered
• 800 ml vegetable stock
• 1 tsp sautéed thyme
• 1 tbsp, heaped honey
• 1 tbsp, heaped mustard
• 2 tsp, heaped potato flour
• n. B. plant cream
• marjoram
• salt and pepper

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 4 hours 10 minutes

simple and good

Spread a large roasting pan thinly with the vegetable cream the size of the meat and scatter 1 teaspoon of thyme on top. Score the skin-side of the turkey thigh in a diamond shape, lightly sprinkle both sides with pepper, salt, and marjoram, and place it, skin-side up, on top of the thyme in the roasting pan. Place the lid on the roasting pan. Place in a preheated oven at 175°C (fan oven) for 30 minutes on the second-to-last rack. Then remove from the oven and add 500 ml of vegetable stock. We like a lot of sauce, but you can also use 250 ml. Remove the lid from the roasting pan and cook the leg for another 20 minutes. Place a baking tray full of water in the bottom of the oven to keep the meat nice and moist. Now chop the remaining ingredients. After 50 minutes of cooking, remove the roasting pan from the oven, add the remaining 300 ml of vegetable stock, and arrange the potatoes, garlic, bell peppers, leeks, onions, and mushrooms evenly around the leg. Sprinkle the ingredients with salt, pepper, and marjoram and return to the oven uncovered for another 20 minutes. Meanwhile, mix together the mustard and honey. After 20 minutes, remove the roasting pan from the oven and brush the mustard and honey sauce onto the leg. Turn the other ingredients over first, then add the tomatoes; it’s okay if some of the mustard and honey sauce drizzles over the top. Cook for the last 20 minutes. Remove everything from the roasting pan and thicken the sauce with potato flour. Serve the turkey leg with the vegetables and the sauce.