Roast Turkey Leg with Prunes

Rinse the turkey legs and pat dry. Preheat the oven to 200°C (approximately 375°F).

Pour hot water over the prunes and let them sit. Mix the honey, oil, salt, and pepper and drizzle over the meat. Place in a roasting pan and roast in the preheated oven for about 20 minutes.

Meanwhile, peel the carrots and cut into slices. Trim the celery, and dice finely. Peel the onions and chop. Rinse the parsley, shake dry and chop finely. Add the vegetables and parsley to the roasting pan with the meat and cook for 20 minutes, then pour in the wine and stock. Add the thyme and roast the meat for another 30 minutes, occasionally adding more liquid as needed.

Rinse the potatoes and boil in salted water for about 30 minutes until done.

Remove the meat from the pan, cover and keep warm. Pour the pan juices through a sieve and collect in a saucepan. Bring to a boil, add the cream and season with salt, pepper, and lemon juice. Simmer, then remove from the heat, add the butter pieces and blend the sauce with a hand mixer. Add the drained prunes and heat through.

Peel the potatoes and press through a potato ricer while still hot. Arrange the turkey legs on plates with the prunes and the potatoes and drizzle with a little sauce. Serve the remaining sauce separately.