Braised turkey thigh on ratatouille vegetables
- 300 g Zucchini
- 250 g span> Aubergine
- 1 small vegetable onions
- 300 g Tomatoes
- 8 s pan> Garlic cloves
- 1 (approx. 1 kg) small turkey thigh; boneless
- salt span>
-
pepper - 6 EL Olive oil li>
- Sugar
- 250 ml vegetable broth
- 1 jar (s) (425 ml) white beans
- 2 Bay leaves
- 800 g small potatoes li>
- grated zest of 1 organic lemon
- 75 g gratedParmesan cheese
- 5 stem (s) span> Parsley
- 1 TL Cornstarch
- Kitchen Ga rn
135 minutes
span> very easy
- 1.
- Wash and clean the zucchini and aubergine. Halve the aubergine lengthways. Cut the zucchini and eggplant into slices. Peel and quarter the onion and cut into strips. Wash, clean and roughly dice tomatoes.
- 2.
- Peel the garlic and cut in half or thirds. Pat the meat dry, prick several times with a sharp knife. Approx. Put 2/3 garlic in the punctures. Rub the meat with salt and pepper.
- 3.
- Tie together with kitchen thread.
- 4.
- Heat 2 tablespoons of oil in a roasting pan. Fry the meat all around until golden brown, remove. Fry the zucchini, aubergine, onion and remaining garlic in the frying fat. Season with salt, pepper and sugar.
- 5.
- Add tomatoes and fry briefly. Remove the vegetable mixture from the roaster, put the meat back into the roaster. Deglaze with broth. Cover and cook for approx. 1 3/4 hours. Drain the beans, rinse and drain well.
- 6.
- Approx. 45 minutes before the end of the braising time, spread the vegetable mixture, bay leaves and beans around the leg and finish cooking, covered.
- 7.
- Wash the potatoes thoroughly, cut in half. Mix with 4 tablespoons of oil, salt and pepper in a bowl. Spread on a baking sheet. Sprinkle with lemon zest and cheese. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
- 8.
- manufacturer) for about 30 minutes. Wash the parsley, shake dry. Pluck leaves and cut into strips.
- 9.
- Mix the starch with a little water until smooth. Take the leg out of the roaster and let it rest briefly. Thicken the sauce with starch, simmer for about 1 minute. Take the potatoes out of the oven. Remove the twine from the roast, cut the roast open and serve with the vegetables, sauce and potatoes.
- 10.
- Sprinkle with parsley.
1 person approx:
- 760 kcal li>
- 3190 kJ
- 66 g protein
- 34 g fat
- 45 g carbohydrates
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