Paprika from the tin

Name: Paprika from the tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Carrots; 250 g Mushrooms; 750 g Potatoes; 2 Onions; 4 Garlic cloves; 1 (approx. 1 kg) ruptured turkey leg; 2 TABLESPOONS Honey; 4 TABLESPOONS Oil; 1 TABLESPOON Sweet and rose paprika; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Marjoram; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g Carrots
250 g Mushrooms
750 g Potatoes
2 Onions
4 Garlic cloves
1 (approx. 1 kg) ruptured turkey leg
2 TABLESPOONS Honey
4 TABLESPOONS Oil
1 TABLESPOON Sweet and rose paprika
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Marjoram
7-10 Tbsp Aluminium foil

Directions

1
Peel the carrots and cut them into pieces. Clean and shine the mushrooms. Peel and wash potatoes and cut them into pieces. Peel onions and garlic. Cut onions into slices, halve garlic cloves. Wash meat, dab dry and cut into large pieces. Put all prepared ingredients in a large bowl. Add honey, oil and paprika powder, season with salt and pepper and mix well
2
Spread on the fat pan of the oven. Pour on 200 ml of water. Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 1 hour. Cover with aluminium foil about 20 minutes before the end of the cooking time. Garnish with marjoram. Add sour cream or crème fraîche
3
Preparation time approx. 1 hour 15 minutes