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Turkey Leg with Wild Garlic, Asparagus and Herb Sauce

5 from 8 votes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 18 kcal

Ingredients
 

  • 1 Turkey thigh
  • 500 g Asparagus white fresh
  • 500 g Asparagus green fresh
  • 1 bunch Wild garlic leaves
  • 0,25 Pepper fresh
  • 1 Onion
  • 0,25 Carrot
  • 50 ml Vegetable broth hot
  • 2 Eggs size M
  • 100 g Spelt flour
  • Salt, paprika powder, butter, sugar, grated nutmeg, cornstarch, roasting tube

Instructions
 

Prepare and cook the turkey thigh

  • Wash off the thigh, pat dry, season with plenty of salt and paprika
  • Roughly cut the carrot, bell pepper and onion and place in the roasting tube, then place the turkey leg on top
  • Add the vegetable stock, close the roasting tube and cook in the oven at 160 ° for about 45-60 minutes (depends on the size of the leg)

Prepare asparagus

  • Peel the asparagus, simmer gently in salted and sugared water (he may like to add a little butter for Armona)

Make wild garlic spaetzle

  • Cut half a bunch of wild garlic (only the leaves, not the stems) into strips
  • Beat the eggs, season with plenty of salt, then beat together with the wild garlic with the hand blender to an egg and wild garlic mixture
  • Add flour (possibly a little more spelled semolina), season with nutmeg and beat into a smooth spaetzle dough (best when it bubbles)
  • Boil 2 l of water, add plenty of salt, then either scrape the sparrows in the classic Swabian way or slice them into the water with a spaetzle slicer or press them into the water with a spaetzle press (it doesn't matter which method, the spaetzle always taste good!). Once the spaetzle have been cooked, they are ready. Remove from the stock with a slotted spoon, then keep warm.

Finish the leg and prepare the dark sauce

  • Cut open the roasting tube, place the leg on a grill rack in the oven to crisp and grill until crispy for approx. 5-10 minutes
  • Put the garsud in a small saucepan, bring to the boil and use the hand blender to whip into a sauce (the vegetables are enough to bind)

Prepare the light wild garlic sauce

  • Remove asparagus sticks from the stock and keep warm
  • Roughly cut the second half of the wild garlic bunch into strips, add some cream and the wild garlic to the asparagus stock, then beat the sauce with the hand blender. If the consistency is not quite right, mix with a little cornstarch and mix with a little cold water. To taste.

to dish out

  • Place the asparagus on a preheated plate, then pour the wild garlic sauce over them. Also put the spaetzle on the plate, then pour the paprika sauce over it. Place turkey leg on sparrows and asparagus vegetables.

Nutrition

Serving: 100gCalories: 18kcalCarbohydrates: 2gProtein: 1.9gFat: 0.2g
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Written by John Myers

Professional Chef with 25 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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