Turkey leg with paprika vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the marjoram, shake dry and chop the leaves into small pieces, except for 2 stalks. Open the meat and season with salt and pepper. Mix mustard and half the marjoram. Coat the inside of the meat with it. Fold up the meat and bind it into shape

2. 2

   Heat 2 tablespoons of oil in a frying pan. Season the meat with salt and pepper on the outside and fry it all around in the roaster until golden brown. Pour on 250 ml broth, cover and braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 45 minutes.

3. 3

   Onions peel and cut into slices. Peel garlic. Halve, clean, wash and roughly cut the peppers into pieces. Heat 1 tablespoon of oil in a frying pan. Fry the bell pepper, garlic and onions for 4-5 minutes, then stir in the tomato paste. Deglaze with 200 ml broth and boil the frying set loose. Add the vegetables, remaining marjoram and stock to the roast and cook again open at the same temperature for about 30 minutes

4. 4

   Heat butter in a frying pan. Lightly fry the spaetzle for 3-4 minutes. Season with salt and nutmeg. Remove the roast from the oven. Cut the meat into slices and put them back on the vegetables. Garnish with marjoram. Add the spaetzle

Nutrition Facts

KCAL
550 kcal

CARBS
49 g

FATS
20 g

PROTEINS
44 g