Turkey drumsticks with pumpkin vegetables

Name: Turkey drumsticks with pumpkin vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 TABLESPOONS Oil; 1/2 TEASPOON Sweet peppers; 7-10 Tbsp Salt; 2 medium-sized onions; 500 g waxy potatoes; 1 kg Turkey thigh; 7-10 Tbsp Pepper; 750 g Hokkaido Pumpkin; 350 g Tomatoes; 2 TEASPOONS dried herbs of Provence; 350 ml Vegetable broth (instant); 1 TABLESPOON Pumpkin seeds; 7-10 Tbsp Rosemary

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 TABLESPOONS Oil
1/2 TEASPOON Sweet peppers
7-10 Tbsp Salt
2 medium-sized onions
500 g waxy potatoes
1 kg Turkey thigh
7-10 Tbsp Pepper
750 g Hokkaido Pumpkin
350 g Tomatoes
2 TEASPOONS dried herbs of Provence
350 ml Vegetable broth (instant)
1 TABLESPOON Pumpkin seeds
7-10 Tbsp Rosemary

Directions

1
Mix oil, paprika and 1 pinch of salt. Peel and roughly dice the onions. Peel and wash the potatoes and cut them in half or into slices depending on their size. Wash turkey, dab dry and rub with salt and pepper. Put onions and potatoes in a roasting pan, drizzle with paprika oil and place the turkey leg on top. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 3/4 hours.
2
In the meantime, peel and core the pumpkin and cut it into pieces. Clean and wash the tomatoes and cut into large cubes. Season pumpkin and tomatoes with salt, pepper and herbs of Provence. After 1 hour cooking time, add pumpkin and tomatoes to the turkey, fry for about 15 minutes, then add broth. Remove, sprinkle with pumpkin seeds and serve garnished with rosemary