Colorful Vegetable Stew with Turkey

5 from 3 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 4 people


  • 1 Onion
  • 1 Kohlrabi
  • 3 Carrots
  • 0,5 Cauliflower
  • 2 Rods Celery
  • 200 g Green beans
  • 500 g Thrown turkey leg
  • 600 ml Vegetable broth
  • 2 Stems Thyme
  • 1 Bay leaf
  • 6 Juniper berries
  • 2 tbsp Soy sauce
  • 0,5 bunch Parsley
  • Salt pepper


  • Peel and quarter the onion.
  • Peel the kohlrabi and cut into small pieces
  • Clean and peel the carrots and cut into thin slices.
  • Clean the cauliflower and cut into florets.
  • Cut the celery into slices.
  • Clean the beans and cut them into small pieces.
  • Put the turkey meat, broth, thyme, bay leaf, juniper berries, soy sauce and quartered onion in a saucepan and bring to the boil.
  • Simmer over a low heat for about 1 hour.
  • Pour the stock through a sieve and collect in a saucepan.
  • Place the turkey leg on a plate and cut into bite-sized pieces.
  • Put the poultry stock back on, add the prepared vegetables and cook over a low heat for about 30 minutes.
  • Wash and finely chop the parsley.
  • Put the meat back in the vegetable stew and heat it up if necessary.
  • Season to taste with salt and pepper, sprinkle with parsley and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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