Braised turkey leg with colourful vegetables

Name: Braised turkey leg with colourful vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Turkey thigh with bone (approx. 1,3 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Potatoes; 350 g Carrots; 2 Zucchini (ca. 175 g); 3 Bay leaves; 1/8 l Vegetable broth; 2 TABLESPOONS Apricot Jam; 1/2 bunch flat leaf parsley; 3-4 Twigs Thyme; 7-10 Tbsp flat parsley and thyme; 7-10 Tbsp Oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Turkey thigh with bone (approx. 1,3 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Potatoes
350 g Carrots
2 Zucchini (ca. 175 g)
3 Bay leaves
1/8 l Vegetable broth
2 TABLESPOONS Apricot Jam
1/2 bunch flat leaf parsley
3-4 Twigs Thyme
7-10 Tbsp flat parsley and thyme
7-10 Tbsp Oil

Directions

1
Wash the meat, dab dry and season all around with salt and pepper. Place on the oiled fat pan of the oven and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 1 1/2 hours. In the meantime, peel, wash and quarter the potatoes. Clean and peel carrots, cut them in half lengthwise and cut them into diagonal pieces. Clean, wash and slice the zucchini. 30 minutes before the end of the cooking time, add the potatoes to the meat and fry. 20 minutes before the end of the cooking time add carrots, zucchini and bay leaves. Deglaze with broth and braise.
2
Season with salt and pepper. Heat the jam in a pot and shortly before the end of the cooking time coat the roast with it. Wash parsley and thyme, dab dry, pluck leaves from stem and chop finely. Sprinkle over the vegetables. Let the meat rest for a while, cut into slices and arrange on a plate together with the vegetables. Serve garnished with parsley and thyme