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Römertopf: Turkey Leg on Bed of Vegetables

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Römertopf: Turkey Leg on Bed of Vegetables

The perfect römertopf: turkey leg on bed of vegetables recipe with a picture and simple step-by-step instructions.

  • 1 Turkey leg
  • 6 Potatoes
  • 4 Carrots
  • 1 Red peppers
  • 1 Bd Spring onions
  • 0,25 l Vegetable broth
  • Salt pepper
  1. Soak the Roman pot for 1 hour. Clean or peel the vegetables. Quarter the potatoes, cut the carrots into bite-sized pieces, slice the peppers lengthways and the spring onions into pieces approx. 4 cm long. Put the vegetables in the Römertopf, mix.
  1. Pepper and salt the turkey leg and place on the bed of vegetables, “press in” a little. Pour in the vegetable stock. Close the Römertopf and let it cook for 1 1/2 hours at 170 degrees Celsius. Remove the lid and let the meat brown for another 30 minutes.
  1. Remove the meat from the bone and serve.
Dinner
European
römertopf: turkey leg on bed of vegetables

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Written by John Myers

Professional Chef with 29 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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