Turkey stew with carrots

Ingredients

Directions

1. 1

   Peel and chop the onions. Peel garlic and chop very finely. Wash 8 stalks of thyme, shake dry and pluck leaves from the stalks. Wash the meat, dab dry and chop coarsely. Heat the oil in a large casserole dish. Add the meat and fry thoroughly while turning.

2. 2

   In the meantime clean the cabbage, quarter it and cut out the stalk. Cut cabbage into rough strips and wash. Peel, wash and slice the carrots. Add garlic, bay leaf and thyme leaves to the meat and fry briefly. Season with salt and pepper. Add cabbage, braise for about 15 minutes, turning several times. Then deglaze with chicken stock and bring to the boil. Season again with salt and pepper.

3. 3

   In the meantime peel and wash the potatoes and cut them into thin slices. Mix meat, cabbage and potatoes in an ovenproof pot. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 2 hours.

4. 4

   Wash the parsley, shake dry and chop finely. Leave the bacon out in a pan and take it out. Let it cool down a bit, crumble it roughly and mix it with the parsley. Wash 4 stalks of thyme, shake dry and pluck leaves from the stalks. Season sour cream with salt and pepper. Stir in thyme. Arrange turkey stew sprinkled with bacon and parsley crumbs. Add sour cream.