Turnip stew with goose legs

Name: Turnip stew with goose legs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 Goose legs (approx. 500 g each); 7-10 Tbsp Salt; 2 Bay leaves; 8 black peppercorns; 6 Juniper berries; 6 Allspice seeds; 750 g Turnip; 375 g Potatoes; 250 g Carrots; 250 g Leeks (leek); 1 collar Thyme; 7-10 Tbsp white pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 medium-sized onions
2 Goose legs (approx. 500 g each)
7-10 Tbsp Salt
2 Bay leaves
8 black peppercorns
6 Juniper berries
6 Allspice seeds
750 g Turnip
375 g Potatoes
250 g Carrots
250 g Leeks (leek)
1 collar Thyme
7-10 Tbsp white pepper

Directions

1
Onions peel and quarter. Wash the goose legs. Boil up about 3/4 litre salted water. Add goose legs, onions, bay leaf, peppercorns, juniper berries and pimento and simmer covered for about 45 minutes.
2
Meanwhile, peel the turnip, potatoes and carrots and cut into large cubes. Clean and wash the leek and cut into thick rings. Wash the thyme. Put something aside for garnishing. Pluck the leaves from the stems.
3
Take out goose legs and let them drip off on kitchen paper. Degrease broth and bring to the boil. Cook the vegetables and thyme for about 25 minutes. Season goose legs with salt and pepper and put them on the fat pan of the oven.
4
Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Season vegetables with salt and pepper. Serve with the goose legs. Garnish with laurel and thyme.