Turkey leg with horseradish crust

Name: Turkey leg with horseradish crust
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1.2 kg Turkey thigh; 7-10 Tbsp salt, white pepper; 2 medium-sized onions; 11/2 TSP Chicken broth; 1 large volume of greens; 250 g Mushrooms; 1 TEASPOON Thyme; 1 collar Chives; 1 TABLESPOON Oil; 50 g grated horseradish (from the jar)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1.2 kg Turkey thigh
7-10 Tbsp salt, white pepper
2 medium-sized onions
11/2 TSP Chicken broth
1 large volume of greens
250 g Mushrooms
1 TEASPOON Thyme
1 collar Chives
1 TABLESPOON Oil
50 g grated horseradish (from the jar)

Directions

1
Wash the meat and pat dry. Season with salt and pepper. Peel and quarter onions. Put them in a roasting pan with the leg. Roast in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for 2-21/2 hours. Dissolve stock in 3/8 l hot water. Pour on little by little
2
Clean and wash vegetables and mushrooms. Cut the vegetables into small pieces. Halve mushrooms. After about 1 1/2 hours of frying time add everything to the leg. If necessary pour on some more broth. Season vegetables with salt, pepper and thyme
3
Wash the chives and cut into small rolls. Mix 3/4 chives, oil and horseradish. Spread on the roast 10 minutes before the end of the frying time
4
Do everything. Sprinkle the vegetables with the rest of the chive rolls. Boiled potatoes taste good with it
5
Drink: cold beer