Legs of Goose with Vegetable Sauce, Bohemian Dumplings and Pineapple-mango-red Cabbage

Goose legs:

1. Let the goose legs thaw in good time. Wash the goose legs, pat dry with kitchen paper, season strongly on both sides with coarse sea salt from the mill and colored pepper from the mill. Heat peanut oil (1 cup) in a large, cast-iron roasting pan and fry the goose legs vigorously on both sides and remove. Clean the vegetables (carrots, onions, parsley root, celery and garlic cloves) and cut into pieces. Put the vegetables in the casserole, fry them vigorously and deglaze / pour over the chicken broth (400 ml) and red wine (400 ml). Place the goose legs on the vegetables with the skin side up and roast / cook covered in the preheated oven at 200 ° C for 60 minutes. Remove the lid and roast / cook for another 30 minutes. Remove the goose legs, place in an ovenproof dish and brown until crispy in the oven for a few minutes using the grill function (visual test!) Pour the vegetable stock into a saucepan and puree it finely with a hand blender. Possibly add some water.

Bohemian dumplings: *)

1. Place the dumpling slices in 2 portions in the steamer and steam for about 8-10 minutes each, remove and keep warm until serving. Alternatively homemade! **)

Pineapple-Mango-Red Cabbage: **)

1. Let the pineapple-mango-red cabbage thaw and heat slowly in a saucepan. Alternatively, use ready-made red cabbage from the jar or frozen.

Serve:

1. Serve leg of goose with vegetable sauce, Bohemian dumplings and pineapple-mango-red cabbage, garnished with parsley.

*) **)

1. *) See my recipe: Czech dumplings according to Ivanka **) See my recipe: Pineapple-mango-red cabbage