Braised turkey leg on ratatouille vegetables

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash and clean the zucchini and eggplant. Cut the eggplant in half lengthwise. Cut the courgette and eggplant into slices. Peel and quarter the onion and cut into strips. Wash, clean and roughly dice the tomatoes.

2. 2

   Peel the garlic and halve or cut into three. Dab the meat dry and prick several times with a sharp knife. Put about 2/3 of the garlic in the pricks. Rub the meat with salt and pepper.

3. 3

   Tie together with kitchen string.

4. 4

   Heat 2 tablespoons of oil in a frying pan. Fry the meat until golden brown all around, remove. Fry the zucchini, eggplant, onion and remaining garlic in the frying fat. Season with salt, pepper and sugar.

5. 5

   Add the tomatoes and fry briefly. Take the vegetable mixture out of the roaster, put the meat back into the roaster. Deglaze with broth. Cover and cook for about 1 3/4 hours. Drain beans, rinse and drain well.

6. 6

   About 45 minutes before the end of the braising time, spread the vegetable mixture, bay leaf and beans around the leg and finish cooking covered.

7. 7

   Wash potatoes thoroughly, cut in half. Mix with 4 tablespoons of oil, salt and pepper in a bowl. Distribute on a baking tray. Sprinkle with lemon peel and cheese. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

8. 8

   manufacturer) bake for about 30 minutes. Wash parsley, shake dry. Pluck off leaves and cut into strips.

9. 9

   Stir starch with a little water until smooth. Take the leg out of the roaster and let it rest for a short time. Thicken sauce with starch, simmer for about 1 minute. Remove potatoes from the oven. Remove thread from roast, cut roast open, arrange with vegetables, sauce and potatoes.

10. 10

    Sprinkle with parsley.

Nutrition Facts

KCAL
760 kcal

CARBS
45 g

FATS
34 g

PROTEINS
66 g