Poultry: … from Roman Pot

Water the Roman pot well before use.

Clean the vegetables, peel them, if necessary, and cut them into small pieces, I press the vegetables through my Genius vegetable cutter, and then put the cut vegetables in the Römertopf.

Place the turkey thigh on the vegetables, season with salt, pepper and sprinkle with the sweet paprika. Now close the Römertopf and the whole thing took a good 2.5 hours to eat. About 45 minutes before the end of the cooking time, place the potatoes on top of the vegetables, place around the meat, put the lid back on and finish cooking.

Place the Römertopf in the cold oven and cook everything at 180 degrees.

Check every now and then. The moisture in the vegetables creates a very tasty sauce at the bottom of the pot.