Turkey Thigh in Roasting Tube with Vegetable Crossover and Thyme Cream Sauce
Prep Time1 hour hr
Cook Time2 hours hrs 20 minutes mins
Total Time3 hours hrs 20 minutes mins
Servings: 2 people
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
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
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
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
Serving: 100g | Calories: 99kcal | Carbohydrates: 7.2g | Protein: 2.2g | Fat: 6.9g