John Myers
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Hot Legs with Turnip Puree
The perfect hot legs with turnip puree recipe with a picture and simple step-by-step instructions.
Hot legs
- 4 Chicken legs
- 1 tbsp Chili oil
- 3 tbsp Soy sauce dark
- 1 tbsp Sea-Salt
- Pepper from the grinder
- 2 tbsp Honey
- 1 Lemon
- 1 tbsp Cane sugar
- 2 tbsp Sweet paprika powder
- 1 tbsp Smoked peppers
- 1 tsp Turmeric
- 1 tsp Bbq spice mix
- 1 tsp Dried thyme
- 1 tsp Ras’El Hanout
Turnip puree
- 250 g Turnip
- 4 Potatoes
- 200 ml Buttermilk
- 50 g Butter
- Freshly grated nutmeg
Hot legs
- Separate the lobes at the joint and scratch the skin. Squeeze the lemon. All spices, oils and juice. Mix together to form a thick marinade and soak the chicken parts in it overnight.
- Bake in the oven at 190 ° C for 30 minutes – turn in between and brush with the remaining marinade.
Turnip puree
- Peel the potatoes and turnips in half / dice and cook them in salted water until soft (potatoes 5 minutes longer than the turnips).
- Drain the water and mash the vegetables – gradually work in the buttermilk and butter. Season with salt and nutmeg.
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