Turkey leg with soup greens

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 1 Turkije bovenbeen (ca. 1,1 kg)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 1 collar Soup Greens
  • 500 g Potatoes
  • 2 Onions
  • 2 Bay leaves
  • 1/2 bunch Parsley

Directions

  1. 1

    Soak the clay pot in cold water until it has soaked up with water. Rinse turkey leg cold and pat dry. Rub with salt, pepper and paprika and place in the clay pot. Close with the lid and place in the cold oven. For electric cooker: 200 ° C (gas: level 3) braise for about 1 1/2 hours.

  2. 2

    In the meantime, clean or peel, wash and chop the soup vegetables. Peel, wash and dice the potatoes. Peel onions and cut into sticks. Add vegetables, onions and bay leaves to the frying pan 40 minutes before the end of the cooking time, season with salt and pepper and braise. Wash parsley, dab dry and chop. 1/4 hour before the end of the cooking time, sprinkle the roast with parsley and continue cooking in an open pot

Nutrition Facts

KCAL
340 kcal
CARBS
20 g
FATS
8 g
PROTEINS
46 g