Turkey leg in onion sauce
easy
135 mins
135 mins
Ingredients
- 3 Vegetable onions (approx. 750 g)
- 1 Bay leaf
- 4 Juniper berries
- 1 TEASPOON Peppercorns
- 7-10 Tbsp 1 1⁄2 Tsp coarse sea salt
- 1 (approx. 1 kg) ruptured turkey leg
- 2 TABLESPOONS Oil
- 2 TEASPOONS Chicken broth
- 600 g Carrots
- 2 TABLESPOONS Butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 collar Parsley
- 200 g Schmand
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Peel and chop the vegetable onions. Crumble bay leaf and crush finely in a mortar with juniper berries and peppercorns. Mix in coarse salt. Wash the meat, dab dry and rub all around with the spice mixture.
- 2
Roll up meat, tie into shape with kitchen string.
- 3
Heat the oil in a frying pan. Brown the roast thoroughly all around. Take out. Fry the onions in the frying fat until golden brown. 1⁄2 Pour on l water, bring to the boil and stir in the stock. Put the roast back into the roaster.
- 4
Covered in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) 1 1⁄2-1 3⁄4 Braise for hours.
- 5
In the meantime, peel and wash the carrots and cut them into diagonal slices. Heat the butter and sauté the carrots in it. Season with salt, pepper and sugar. Pour on 100 ml water, bring to the boil, cover and cook for about 8 minutes.
- 6
Wash the parsley, shake dry and put 1 stalk aside. Chop the rest finely.
- 7
Remove the roast from the roaster and put it to one side, covered. Stir the sour cream into the roast stock. Bring to the boil again and season to taste with salt, pepper and 1 pinch of sugar. Stir the chopped parsley into the carrots and season to taste.
- 8
Arrange everything and garnish with the remaining parsley. Boiled potatoes go well with it.
Nutrition Facts
650 kcal
25 g
35 g
55 g
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