Turkey leg with carrots and chive sauce

Name: Turkey leg with carrots and chive sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Turkey thigh (approx. 1,3 kg); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 500 g Carrots; 1 TABLESPOON Butter or margarine; 3/8 l Vegetable broth; 200 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 2 Federation Chives; 7-10 Tbsp coarse pepper; 7-10 Tbsp Herb bouquet

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Turkey thigh (approx. 1,3 kg)
7-10 Tbsp Salt
7-10 Tbsp white pepper
500 g Carrots
1 TABLESPOON Butter or margarine
3/8 l Vegetable broth
200 g Whipped cream
2-3 TABLESPOONS sauce thickener
2 Federation Chives
7-10 Tbsp coarse pepper
7-10 Tbsp Herb bouquet

Directions

1
Wash the turkey leg, dab dry and rub with salt and pepper. Place on the fat pan of the oven and roast in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 1 1/2 hours. In the meantime, peel and wash carrots and cut them into thick sticks. Heat the fat in a pot and sauté the carrots. Pour on stock and cook covered for 8-10 minutes. Drain the carrots and collect the stock. Bring stock and cream to the boil.
2
Stir in sauce thickener and bring to the boil again. Wash the chives, dab dry, cut into fine rolls and put 2/3 of them into the sauce. Season to taste with salt and pepper. Arrange meat and carrots on a plate. Sprinkle carrots with remaining chives, meat with coarse pepper. Garnish with a bouquet of herbs. Add chive sauce extra