Turkey leg with onion sauce and mashed potatoes

Name: Turkey leg with onion sauce and mashed potatoes
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 2 Vegetable onions (approx. 750 g); 6 Juniper berries; 1 TEASPOON Peppercorns; 1 Bay leaf; 2 TEASPOONS coarse sea salt; 1 (approx. 1.2 kg) ruptured turkey leg; 2 TABLESPOONS Oil; 500 ml Vegetable broth; 1 kg Potatoes; 7-10 Tbsp Salt; 500 g Carrots; 1 collar Parsley; 4 TABLESPOONS Butter; 7-10 Tbsp Pepper; 1 pinch Sugar; 250 ml Milk; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Honey; 200 g Schmand; 7-10 Tbsp Kitchen yarn

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

2 Vegetable onions (approx. 750 g)
6 Juniper berries
1 TEASPOON Peppercorns
1 Bay leaf
2 TEASPOONS coarse sea salt
1 (approx. 1.2 kg) ruptured turkey leg
2 TABLESPOONS Oil
500 ml Vegetable broth
1 kg Potatoes
7-10 Tbsp Salt
500 g Carrots
1 collar Parsley
4 TABLESPOONS Butter
7-10 Tbsp Pepper
1 pinch Sugar
250 ml Milk
7-10 Tbsp grated nutmeg
2 TABLESPOONS Honey
200 g Schmand
7-10 Tbsp Kitchen yarn

Directions

1
Onions peel and roughly chop. Put juniper berries, peppercorns and bay leaves in a mortar and crush everything finely. Mix in coarse salt. Wash the meat, dab dry and rub with the spice mixture from all sides. Roll up the meat and tie it up with kitchen string
2
Heat the oil in a frying pan. Fry the rolled roast vigorously while turning, remove. Fry the onions in the frying fat for a few minutes. Deglaze with stock and bring to the boil. Put the roast back into the roaster. Cover the roast in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) and braise for about 2 hours.
3
Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Peel and wash carrots and cut them diagonally into slices. Wash parsley, shake dry. Pluck off leaves and chop finely, except for something to garnish. Melt 2 tablespoons of butter in a pot and fry the carrots. Season with salt, pepper and sugar. Add 100 ml water, cover and cook over a low heat for 6-8 minutes.
4
Drain the potatoes and let them evaporate briefly. Add milk and 2 tablespoons of butter and mash to a puree, season with salt and nutmeg. Remove the roast from the roaster and put aside covered. Bring the stock to the boil once, stir in honey and sour cream. Season to taste with salt and pepper. Mix parsley with the carrots and season again. Serve roast with sauce, mashed potatoes and carrots, garnish with parsley