Braised turkey leg with new potatoes

Name: Braised turkey leg with new potatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 7-8 Stem(s) Marjoram; 2 small turkey thighs (already detached from the bone; à approx. 480 g net); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 5 TABLESPOONS Oil; 1 Lime; 400 ml Vegetable broth (instant); 150 ml dry white wine; 1 kg Potatoes; 4 Tomatoes; 2 stem(s) Rosemary; 150 g Whipped cream; 1-2 TABLESPOONS dark sauce thickener; 1 pinch Sugar; 7-10 Tbsp Rosemary and marjoram; 7-10 Tbsp Kitchen yarn

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

7-8 Stem(s) Marjoram
2 small turkey thighs (already detached from the bone; à approx. 480 g net)
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
5 TABLESPOONS Oil
1 Lime
400 ml Vegetable broth (instant)
150 ml dry white wine
1 kg Potatoes
4 Tomatoes
2 stem(s) Rosemary
150 g Whipped cream
1-2 TABLESPOONS dark sauce thickener
1 pinch Sugar
7-10 Tbsp Rosemary and marjoram
7-10 Tbsp Kitchen yarn

Directions

1
Wash 4 stalks of marjoram and dab dry. Wash the meat thoroughly, dab dry. Season inside with salt and pepper. Tie together with kitchen string. Heat 3 tablespoons of oil in a roaster. Brown the meat all around. Then roast in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 1 1/2 hours.
2
Wash the lime thoroughly and cut into slices. After half the roasting time, deglaze the legs with 200 ml stock and add lime slices. Gradually deglaze with remaining stock and wine. In the meantime, wash the potatoes thoroughly, possibly brushing them with a vegetable brush. Cook in boiling salted water for about 20 minutes. Then drain. In the meantime, clean, wash and crosswise carve the tomatoes. Sprinkle with salt and pepper. Wash the rosemary, dab dry and pluck the needles from the stalks. Wash the rest of the marjoram, dab dry and pluck the leaves from the stalks. Add the tomatoes to the roaster about 12 minutes before the end of the roasting time. Heat the remaining oil in a large pan, add the potatoes and fry over medium heat for about 10 minutes. Shortly before the end of the frying time add marjoram and rosemary and season with salt and pepper.
3
Sprinkle with salt and pepper. Wash the rosemary, dab dry and pluck the needles from the stalks. Wash the rest of the marjoram, dab dry and pluck the leaves from the stalks. Add the tomatoes to the roaster about 12 minutes before the end of the roasting time. Heat the remaining oil in a large pan, add the potatoes and fry over medium heat for about 10 minutes. Shortly before the end of the frying time add marjoram and rosemary and season with salt and pepper. Remove the legs and tomatoes from the roaster and keep warm. Bring the stock and cream to the boil, stir in the sauce thickener. Bring to the boil again. Season with salt, pepper and sugar. Arrange turkey legs, potatoes and tomatoes on a plate. Serve garnished with rosemary and marjoram. Serve with extra sauce
4
Remove the legs and tomatoes from the roaster and keep warm. Bring the stock and cream to the boil, stir in the sauce thickener. Bring to the boil again. Season with salt, pepper and sugar. Arrange turkey legs, potatoes and tomatoes on a plate. Serve garnished with rosemary and marjoram. Serve with extra sauce