rutabagas with pickled goose legs
DIFFICULTY
easy
easy
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
4
- 4 cured legs of goose (250g each, to be ordered in advance from the poultry dealer)
- 1.2 kg Turnip
- 500 g Potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp Sugar
- 1/2 l clear broth (instant)
- 3 Carrots
- 3 Parsley roots
- 2 Leek sticks (leek)
- 1 collar Parsley
Directions
- 1
Wash the legs, pat them dry and fry them in their own fat in a large casserole dish. Peel, wash and dice the turnip and potatoes. Remove the legs, fry the rutabaga and potatoes in the cooking fat and season with a little salt, pepper and sugar. Add stock and place the legs on top. Bring everything to the boil, cover and stew for about 45 minutes. Peel, wash and slice carrots and parsley root. Clean, wash and cut the leek into rings. Spread on the turnips and cook for another 20 minutes. Wash and chop the parsley and sprinkle over the leek. Season everything again with salt and pepper
- 2
Pot: Kitchen professional A. Schmitz
- 3
Board: Schwietzke
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