Turkey leg with pea-carrot-vegetables

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean or peel and wash the soup greens. Cut into pieces. Peel and quarter 2 onions. Wash the marjoram, dab dry, put something aside for garnishing. Wash the meat, dab dry.

2. 2

   Heat 2 tablespoons of oil in a frying pan. Fry the meat thoroughly, turning it all round. Season with salt and pepper. Add soup greens, marjoram and onions and fry briefly. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/2 hours.

3. 3

   After 30 minutes of cooking time add apple juice and stock. Wash the potatoes thoroughly and cook in boiling water for about 25 minutes. Drain, rinse with cold water and peel. Leave to cool. Peel and wash the carrots, cut in half lengthwise and cut into slices.

4. 4

   Peel and finely dice 1 onion. Heat 1 tablespoon of oil in a pot. Fry the onions in it. Add carrots and fry briefly. Season with salt and pepper. Add 250 ml water and simmer over a high heat until the liquid has almost evaporated.

5. 5

   Heat 2 tablespoons of oil in a frying pan. Fry the potatoes until golden brown, turning them over. Add bacon and fry. Add peas to the carrots and heat for 3-4 minutes. Season the fried potatoes and vegetables with salt and pepper.

6. 6

   Remove the mace from the oven. Finely puree the roast and about 2/3 of the vegetables, season with salt and pepper. Serve leg with vegetables, sauce and potatoes, garnish with marjoram.

Nutrition Facts

KCAL
650 kcal

CARBS
36 g

FATS
37 g

PROTEINS
41 g