Goose legs with winter vegetables

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Directions

1. 1

   Soup vegetables clean or peel, wash and coarse.

2. 2

   crush. Peel and chop the onions.

3. 3

   Wash the legs and thyme and put them in a wide pot. Add approx. 2 teaspoons salt, vegetables, onions and spice ingredients. Cover the legs with hot water. Bring to the boil and simmer covered over medium heat for about 1 hour.

4. 4

   Lift out the legs and place them on a fat pan. From the goose stock measure out 3⁄4 l well. Roast the legs in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. After about 20 minutes pour on the stock.

5. 5

   Spread the legs with apple cabbage or maple syrup several times during the last 25 minutes.

6. 6

   Clean or peel and wash the Romanesco and turnips. Quarter the turnips, divide Romanesco into florets. Mix 3 tablespoons vinegar, flour and about 2 l water. Brush the black salsifies vigorously under water. Peel, wash and immediately place in the vinegar-flour-water so that they do not brown.

7. 7

   Cut the black salsifies into thick slices and cook in boiling salted water with 1 tbsp vinegar for approx. 15 minutes. Steam turnips and Romanesco covered in a little boiling salted water for about 10 minutes.

8. 8

   Take the legs out of the oven and keep warm. Sieve the roast stock and degrease a little if necessary. Stir in jelly and bring to the boil. Stir starch with 3 tbsp. water until smooth. Thicken sauce with it, season to taste.

9. 9

   Wash the parsley. Put something to garnish aside and chop the rest. Drain all the vegetables and mix with the butter. Arrange goose legs, sauce and vegetables. Sprinkle vegetables with parsley. Add the rest of the sauce.

10. 10

    Potato dumplings or boiled potatoes taste good with it.

Nutrition Facts

KCAL
770 kcal

CARBS
35 g

FATS
53 g

PROTEINS
32 g