Roast Turkey Legs with Pumpkin
Ingredients
- Ingredients
- 4 Turkey leg (ready to cook, with bone á 350 grams)
- 3 sprigs rosemary
- 2 garlic cloves
- salt
- freshly ground peppers
- olive oil
- 2 Tbsps honey
- 2 Tbsps lemon juice
- 700 grams Pumpkin (z. B. Hokkaido)
- 2 centimeters fresh ginger
- 2 Tbsps butter
- 150 milliliters Vegetable broth
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the turkey legs, pat dry and with a sharp knife make several small incisions into the meat. Rinse the rosemary, shake dry and pluck off the leaves. Peel the garlic, chop finely, place in a bowl and add salt, pepper, 3 tablespoons oil, the honey and lemon juice and stir to combine. Poke the rosemary leaves into the incisions on the turkey legs and rub the garlic mixture all over. Place on a parchment-lined baking sheet. and bake until cooked through, 45-60 minutes.
Meanwhile, peel the pumpkin, remove the seeds and fibers and cut into narrow strips. Heat the butter in a saucepan. Peel the ginger and chop finely and saute along with the pumpkin until well coated. Stir in the broth and simmer over medium heat until the liquid has been absorbed and the pumpkin is tender, 10-15 minutes. Season with salt and pepper.
Serve the pumpkin with the turkey and if desired, cranberry sauce.
