Turkey leg with vegetables

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Season strongly with salt, pepper and paprika. Heat the oil in a roaster. Fry the leg in it all around. Add apple juice and bring to the boil. Cover the roaster.

2. 2

   Braise in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: stage 2) for about 1 1/2 hours.

3. 3

   Peel or clean and wash carrots and soup vegetables. Cut carrots into slices at an angle, leek into pieces. Chop celery roughly. Spread the vegetables around the meat after about 45 minutes. Season with salt and pepper.

4. 4

   Cook spaetzle in boiling salted water for 15-20 minutes. Then drain.

5. 5

   Approx. 15 minutes before the end of the cooking time, pour 1/4 l water over the vegetables. Stir in the stock and braise everything open.

6. 6

   Remove meat and keep warm. Pour stock through a sieve. Pour the stock into a small pot. Cover vegetables with foil and keep warm. Bring the stock to the boil. Stir the starch and 4 tablespoons of water until smooth and thicken the stock.

7. 7

   Simmer for 1 minute while stirring. Season the sauce with salt and pepper.

8. 8

   Heat the fat in a large pan. Fry the spaetzle for 2-3 minutes. Season with a little salt and nutmeg. Cut the turkey leg open and serve with vegetables, sauce and spaetzle.