Turkey leg in juniper cream sauce with carrots and shallots

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the turkey leg, dab dry and remove the bone. Crumble bay leaf, crush juniper berries. Set aside 1 teaspoon of juniper berries. Rub turkey leg inside and out with remaining juniper, bay, salt and pepper. Tie together with kitchen string and place in a roaster. Spread 20 g fat in flakes on the leg and roast in a preheated oven (electric cooker: 200°C/ gas: level 3) for 1 3/4 - 2 hours.

2. 2

   Peel and quarter the onion and after about 30 minutes add it to the leg with the remaining juniper and broth. If necessary, scoop from time to time. Clean, wash and slice the carrots diagonally. Peel the shallots and quarter them lengthwise. Steam carrots in little boiling salted water for 10-15 minutes, drain. Wash parsley, dab dry and cut into fine strips, except for garnishing. Heat the remaining fat in a pan and braise the shallots for 5-10 minutes. Add the carrots and parsley, toss in and season with salt and pepper. Keep the roast warm. Remove onions and pour the stock into a pot. Dissolve roast with approx. 1/8 litre water.

3. 3

   Heat the remaining fat in a pan and braise the shallots for 5-10 minutes. Add the carrots and parsley, toss in and season with salt and pepper. Keep the roast warm. Remove onions and pour the stock into a pot. Dissolve roast with approx. 1/8 litre water. Add cream and bring to the boil. Add sauce thickener while stirring, bring to the boil again and season the sauce with salt and pepper. Arrange turkey leg together with the vegetables. Garnish with parsley and laurel. Add sauce extra. Boiled potatoes taste good with it

4. 4

   Add cream and bring to the boil. Add sauce thickener while stirring, bring to the boil again and season the sauce with salt and pepper. Arrange turkey leg together with the vegetables. Garnish with parsley and laurel. Add sauce extra. Boiled potatoes taste good with it

5. 5

   Glasses: Kosta Boda