John Myers
Contents
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Ingredients
- 2 Turkey legs about 900gr.
- Salt, pepper, paprika, mustard
- 1 bunch Root vegetables, leek, carrot and celery
- 2 Onions
- 4 cloves Garlic fresh
- 1 tbsp Tomato paste
- 300 ml Red wine
- 750 ml Poultry stock
- 1 tbsp Cremfine for cooking
- 1 tsp Locust bean gum
Instructions
- Wash the turkey legs, pat dry and season well with salt, pepper and paprika. Brush the legs with mustard. Preheat oven to 180 degrees.
- Clean the leek, carrots, celery and onions and cut into pieces. Halve the garlic cloves.
- Put the butter lard in the roaster and fry the turkey legs all around.
- Add the leek, carrots, celery, onion, garlic and sauté.
- Roast the tomato paste and deglaze the whole thing with wine and let it simmer a little.
- Add the poultry stock and stew at 180 degrees for 1 hour with a lid.
- After 1 hour, remove the turkey legs and place them in the oven again for about 20 minutes until they are nice and crispy.
- Pour the brew through a sieve, season to taste again, bind with locust bean gum and stir in Cremefine. We had dumplings and butter vegetables with it.
Nutrition
Serving: 100gCalories: 65kcalCarbohydrates: 1.1gProtein: 3.7gFat: 3.3g
