Turkey leg with spring vegetables

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Onions peel and roughly chop. Wash the meat, dab dry and rub with salt and pepper. Roll up the meat and tie up with kitchen string

2. 2

   Heat the oil in a frying pan. Brown the rolled roast thoroughly all around, remove. Sauté onions in frying fat for approx. 3 minutes. Add tomato paste and fry for approx. 2 minutes. Deglaze with red wine and stock. Put the roast back into the roaster. Cover and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 1 1/2-2 hours

3. 3

   Peel, wash and cut the carrots into diagonal pieces (approx. 3 cm). Peel, wash, halve and slice the kohlrabi. Clean, wash and halve the sugar snap peas. Cook carrots and kohlrabi in little boiling salted water for 8-10 minutes. Add sugar snap peas about 4 minutes before the end of cooking time. Pour the vegetables into a sieve. Wash the chervil, shake dry. Pluck off the leaves and chop them, except for a little to garnish. Heat the fat in a pan and briefly toss the vegetables in it. Season to taste with sugar, salt and pepper. Mix the chervil into the vegetables

4. 4

   Remove the roast from the roaster and put it aside covered. Pour frying stock through a sieve into a pot. Mix starch with 2 tablespoons of water and stir into the gravy, bring to the boil and simmer for about 1 minute. Arrange roast with vegetables and sauce on a plate. Garnish with chervil

Nutrition Facts

KCAL
580 kcal

CARBS
21 g

FATS
23 g

PROTEINS
65 g