Turkey leg with ratatouille vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season with salt and pepper. Put it in a roasting pan spread with oil. Braise in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/4 hours. Pour on chicken soup bit by bit. Clean, wash and cut the aubergine into medium-sized cubes. Sprinkle with salt and leave to stand until the vegetables start to draw water. Meanwhile peel onion and garlic. Chop the onion roughly and chop the garlic finely or press it through the garlic press. Clean, wash and dice the bell peppers. Wash, clean and also dice the zucchini. Heat the oil in a pot and fry the onion and garlic in it until light brown. Dab aubergine dry with kitchen paper and sauté with the onion mixture for about 5 minutes while turning. Add bell peppers and zucchini. Season with salt and pepper, add 100 ml water and braise covered for about 15 minutes. Wash the rosemary, pluck the needles from the twig and add to the ratatouille about 5 minutes before the end of the cooking time. In the meantime, cook the noodles in boiling salted water for about 10 minutes until al dente. Season the ratatouille to taste again if necessary and arrange on a preheated plate. Slice the turkey leg and arrange on the ratatouille. Garnish with parsley. Add the noodles extra

2. 2

   F: 23; KH 81 g

3. 3

   Cutlery : Seal & Berking