John Myers
Contents
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Ingredients
For the turkey thigh in a roasting tube
- 1 Turkey thigh
- 1 tsp Sweet paprika powder
- 1 tsp Salt and pepper mixed
- 1 Onion
- 0,5 Pepper fresh
- 0,5 stem Celery
- 1 clove Garlic
- 0,5 Carrot
- 1 Leek
- 1 Fresh celery
- 100 ml Yeast-Free vegetable broth
For the vegetable crossover
- 300 g Asparagus green
- 300 g Potatoes
- 200 g Carrots
- 200 g Fresh broccoli
- 200 ml Yeast-Free vegetable bouillon
- Salt, sugar, grated nutmeg, 1 tbsp chopped parsley
For the thyme cream sauce
- 200 g Lactose-Free cream
- 100 ml Yeast-Free vegetable broth
- 1 clove Garlic fresh
- 5 stem Fresh thyme
Instructions
Prepare the turkey thigh
- Wash the turkey thigh, pat dry and season well with salt, pepper and paprika
- Preheat the oven to 180 ° top and bottom heat
- Wash, clean and roughly chop vegetables
- Heat the vegetable stock
- Cut off the roasting tube as instructed and close it on one side, then put the turkey thigh (skin side up) and the chopped vegetables into the roasting tube, pour in the vegetable stock and then close the roasting tube as instructed
- Place in the oven for 60 minutes
- Then prepare the vegetable platter
Vegetable crossover with boullion potatoes
- Wash the potatoes, peel them, quarter them lengthways and "break" the cut edges a bit so that the shape looks a bit more pleasing and the potatoes cook more evenly. Then cook in a little vegetable bouillon for about 15 minutes
- Wash and clean the carrots, cut to a length of approx. 5 cm, cut lengthways into 4 slices and then into sticks. Cook in a little sugared salted water for about 10 minutes until al dente. After 5 minutes, add chopped parsley as a flavor enhancer
- Wash the broccoli, remove the florets and cook in a little salted water for about 10 minutes until al dente, then season with a dash of cream and a little grated nutmeg
- Peel the green asparagus a little at the end, then cook in a little sugared and salted water for about 10 minutes until al dente
Finish the turkey thigh
- After 1 hour of cooking, cut open the roasting foil and put the thigh to crisp for another 15 minutes in the oven, which is now set to 200 °. The juice from the roasting tube can now be processed into a fixed sauce together with the vegetables with the hand blender. Instead, I made a thyme cream sauce today and threw away the juice
Make the thyme cream sauce
- Mix the cream and vegetable stock, then add the sprigs of thyme and the clove of garlic. Bring everything to the boil and reduce to about 2/3 of the liquid.
- Remove the thyme sprigs and the garlic clove, then whip the sauce with the hand blender until frothy. Finished!
Serve
- Slice the turkey thigh on one side, serve the vegetables and nap with the thyme sauce
Nutrition
Serving: 100gCalories: 99kcalCarbohydrates: 7.2gProtein: 2.2gFat: 6.9g
