Turkey leg on oven-baked vegetables with parsnip puree

Ingredients for 4 servings:

• 2 turkey legs
• 8 small potatoes, unpeeled
• 1 large onion(s)
• 3 cloves garlic
• 1 bunch of soup vegetables
• 3 bell peppers
• 200 ml vegetable stock
• 3 sprigs rosemary
• some cornstarch
• 1 tbsp oil
• salt and pepper
• Paprika powder
• 1 pinch of nutmeg
• 3 sprigs of parsley
• 2 small potatoes
• 1 tbsp butter
• 500 ml salt water
• 2 tbsp cream
• 2 cups milk
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

Sunday dinner, simple and low-fat

Meat: Wash and dry the legs, and rub with paprika, salt, pepper, and oil. Clean or peel the vegetables, cut into bite-sized pieces, and arrange on a baking sheet. Wash the potatoes and place them whole with the vegetables. Scatter the rosemary on top. Pour in the stock and place the legs on top. Place in the oven at 200°C for 1 hour. Then turn the vegetables and potatoes over and cook for another 45 minutes at 160°C. Remove the legs and potatoes from the oven and remove the rosemary. Season the vegetables with salt, pepper, and paprika, and thicken slightly with the cornstarch. Parsnip puree: Peel the parsnips and potatoes, roughly chop them, and cook in salted water for about 30 minutes. Drain the water, puree or mash the parsnips, add the milk and cream, and season with salt, pepper, and nutmeg. Stir in the parsley. Sprinkle the tablespoon of butter on top. Arrange 1/2 leg with puree and vegetables on each plate.