Roasted Turkey Leg with Lentils

0
Average: 0 (0 votes)
(0 votes)
Roasted Turkey Leg with Lentils
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in

Ingredients

for
4
Ingredients
4 Turkey leg (à 300 g)
salt
freshly ground peppers
4 tablespoons butter
200 milliliters Chicken broth
250 grams Lentils
1 carrot
150 grams Celery root
150 grams starchy potatoes
1 onion
2 tablespoons sunflower oil
2 sprigs rosemary
2 tomatoes
salt
Red wine vinegar
How healthy are the main ingredients?
Lentilpotatorosemarysaltcarrotonion

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse the legs, pat dry and season with salt and pepper. Brush a baking dish with a little melted butter, add the turkey leggs and oven-fry 20 minutes. Add a little broth, return the pan to the oven and cook 50-60 minutes, basting the meat occasionally with butter and broth.

3.

Blanch the lentils in a pot of boiling water and drain. Peel the carrot, celery, potatoes and onion and cut everything into small cubes. Heat the oil in a saucepan, add the vegetables and saute 1-2 minutes, Stir in the lentils and add enough water so that everything is just covered. Add a sprig of rosemary, partially cover and simmer, stirring occasionally, for 30 minutes. Add more water as necessary to keep the lentils covered. Blanch the tomatoes in a pot of boiling water for 10 seconds, Drain, peel, quarter, core and roughly chop. Add the tomatoes to the lentils during the last 5 minutes of cooking and season with salt and vinegar.

4.

Pluck half of the remaining rosemary, chop finely and add to the lentils. Serve together with the turkey on plates and garnish with the remaining rosemary.

5.

If desired, serve with bread.