Turkey leg with pumpkin and tomato vegetables

Name: Turkey leg with pumpkin and tomato vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 TABLESPOONS Oil; 7-10 Tbsp Sweet peppers; 2 medium-sized onions; 500 g Potatoes; 1 (approx. 1 kg) Turkey thigh; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4-3/8 l Vegetable broth; 750 g Pumpkin (e.g. Hokkaido); 3-4 (approx. 350 g) Tomatoes; 1-2 TEASPOONS dried herbs of Provence; 1 TABLESPOON Pumpkin seeds

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 TABLESPOONS Oil
7-10 Tbsp Sweet peppers
2 medium-sized onions
500 g Potatoes
1 (approx. 1 kg) Turkey thigh
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4-3/8 l Vegetable broth
750 g Pumpkin (e.g. Hokkaido)
3-4 (approx. 350 g) Tomatoes
1-2 TEASPOONS dried herbs of Provence
1 TABLESPOON Pumpkin seeds

Directions

1
Mix oil and approx. 1 teaspoon sweet paprika. Peel onions and dice them roughly. Peel and wash potatoes and cut them into slices. Wash the meat, dab dry. Season with salt and pepper and sprinkle with half of the seasoning oil.
2
Put the meat, onions and potatoes in a roasting pan. Drizzle potatoes with the rest of the seasoning oil. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 3/4 hours. After about 30 minutes pour on about 1/8 l stock
3
Quarter the pumpkin, peel, core and cut into pieces. Wash and roughly dice the tomatoes. Mix both into the potatoes after another 30 minutes frying time. Season with salt, pepper and herbs and braise to the end. Add the remaining stock little by little. Roast pumpkin seeds in a pan without fat. Arrange everything and sprinkle with seeds
4
Drink: cold beer