Turkey leg in juniper cream sauce with carrots and shallots

For 4 people
  • 1 Turkey thigh (1 - 1.2 kg)
  • 1 dried bay leaf
  • 8 -10 Juniper berries
  • salt
  • black pepper
  • from the mill
  • 50 g butter or margarine
  • 1 onion
  • 1/4 l Chicken broth (instant)
  • 750 g Carrots
  • 250 g French shallots
  • 1/2 Bund flat-leaf parsley
  • 100 g whipped cream
  • 3 EL dark sauce binder
  • Laurel
  • Kitchen twine
135 minutes
light
1.
Wash the turkey leg, pat dry and remove the bone. Crumble the bay leaves, mash the juniper berries. Set aside 1 teaspoon of juniper berries. Rub the turkey leg inside and out with the remaining juniper, bay leaf, salt and pepper. Tie up with kitchen twine and place in a roaster. Spread 20 g of fat in flakes on the leg and fry in the preheated oven (electric stove: 200 ° C / gas: level 3) for 1 3/4 - 2 hours. Peel and quarter the onion and after approx. 30 minutes add the remaining juniper and the stock to the leg. Maybe to scoop up now and then. Clean and wash the carrots and cut diagonally into slices. Peel the shallots and quarter them lengthways. Stew the carrots in a little boiling salted water for 10-15 minutes, then drain. Wash the parsley, pat dry and cut into fine strips except for garnish. Heat the remaining fat in a pan and stew the shallots in it for 5-10 minutes. Add the carrots and parsley, toss in them and season with salt and pepper. Keep the roast warm. Remove the onions and pour the stock into a saucepan. Dissolve the roast with approx. 1/8 liter of water. Pour in the cream and bring to the boil. Scatter sauce thickener while stirring, bring to the boil again and season the sauce with salt and pepper. Serve the turkey leg with the vegetables. Garnish with parsley and bay leaves. Add extra sauce. Boiled potatoes are tasty with it
2.
Cloth: ASA
3.
Glasses: Kosta Boda
1 person approx.:
  • 540 kcal
  • 2260 kJ

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