Turkey leg with chives-horseradish crust
easy
135 mins
135 mins
Ingredients
- 1 Turkey thigh (approx. 1500 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Onions
- 1/4 l Vegetable broth (instant)
- 2 Federation Soup Greens
- 250 g Mushrooms
- 1 collar Chives
- 50 g Horseradish (from the jar)
- 1 TABLESPOON Oil
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat, dab dry and rub with salt and pepper. Peel and quarter the onions. Put the meat in a roaster, add the onions and fry in the preheated oven (electric: 175 °C / gas: level 2) for approx. 2 hours. After approx. 1 1/4 hours of cooking time, deglaze roast with stock. In the meantime, clean and wash the soup greens. Cut carrots, leek and parsley root into slices, dice celery.
- 2
Clean, wash and halve the mushrooms. Add soup vegetables and mushrooms to the fat pan about 30 minutes before the end of the cooking time and cook until done. Wash the chives, dab dry and cut into small rolls. Mix 3/4 of the chives, horseradish and oil and place on the roast about 10 minutes before the end of the cooking time. Sprinkle roast with coarse pepper. Sprinkle the vegetables with the remaining chives and serve garnished with parsley as desired
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