Turkey Leg, Complete with Side Dishes from Römertopf …

Thoroughly water the Roman pot; cut the bone from the turkey leg and peel off the skin ** and put aside; Rinse the meat under cold water and pat dry again, then rub thoroughly with pepper, salt and peeled rosemary.

Peel and wash the potatoes and vegetables and cut them into large pieces. Put the tender kohlrabi green in ice-cold water, it will later be finely chopped into the finished sauce. Cut the Black Forest ham into cubes and place in the Römertopf, with the whole shallots, the halved potatoes, also the kohlrabi in roughly equal pieces and layer the remaining vegetables. Season everything with pepper, salt, paprika and chilli flakes.

Add the turkey leg, place the peeled skin ** on the meat and pour the aquavit and stock over it. Close the Roman pot with the lid and place in the cold stove. Set a temperature of 200 degrees and let cook for 75 minutes.

During this time, peel the tomatoes, chop them roughly and puree them briefly with the hand blender, then heat them up and season them with pepper and salt, pour them into the römertopf with the vegetables; Cook for another 30 minutes at the same temperature. Then pour the liquid into a small pot, use a little mixed cornstarch to make a sauce and season to taste with the kohlrabi leaves.

Put the Römertopf again - now without the lid - in the stove for 10 minutes to brown and then serve the meat cut into slices with the side dishes and the delicious vegetable sauce.

** Originally I wanted to prepare the leg without the skin, because my dear husband doesn't like this poultry skin - but I like it a lot, especially when it's nice and crispy. So I made the decision to cook the skin "for me" after all. It is also well done, as you can easily see.