Goose legs with potato and turnip mush

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash goose legs, pat dry and season with salt, pepper and marjoram. Put the legs of goose on the fat pan of the oven and pour on 1/4 litre broth. Roast in the preheated oven (electric: 200 °C/ gas: level 3) for about 1 1/4 hours. Peel onions and quarter 2 onions. After half of the frying time, sprinkle the onion quarters between the legs and cover the legs with frying stock.

2. 2

   In the meantime, wash and peel the turnip, potatoes and carrots. Cut the vegetables into cubes and boil them up with the remaining stock, a little salt and pepper. Cover and cook for about 20 minutes. Mash the vegetables coarsely in the stock, add 20 g fat if necessary and season with salt and pepper. Keep warm. Cut remaining onions into rings. Heat the remaining fat in a pan and fry the onions in it until golden brown. Wash the marjoram, dab dry and chop. Put the potato and turnip mixture on a deep plate and arrange the legs on top.

3. 3

   Cut remaining onions into rings. Heat the remaining fat in a pan and fry the onions in it until golden brown. Wash the marjoram, dab dry and chop. Put the potato and turnip mixture on a deep plate and arrange the legs on top. Sprinkle with browned onion rings and marjoram. Serve garnished with marjoram

4. 4

   (In the calculation 300 kcal and 32 g fat are deducted for the skimmed goose fat)

Nutrition Facts

KCAL
1040 kcal

CARBS
41 g

FATS
74 g

PROTEINS
42 g