Turkey Legs with Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,387 cal. | (66 %) | ||
| Protein | 154.97 g | (158 %) | ||
| Fat | 69.41 g | (60 %) | ||
| Carbohydrates | 26.88 g | (18 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 5.09 g | (17 %) |
| Vitamin A | 1,365.65 mg | (170,706 %) | ||
| Vitamin D | 0.55 μg | (3 %) | ||
| Vitamin E | 5.89 mg | (49 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 1.37 mg | (125 %) | ||
| Niacin | 48.3 mg | (403 %) | ||
| Vitamin B₆ | 1.91 mg | (136 %) | ||
| Folate | 87.83 μg | (29 %) | ||
| Pantothenic acid | 7.11 mg | (119 %) | ||
| Biotin | 1.22 μg | (3 %) | ||
| Vitamin B₁₂ | 1.97 μg | (66 %) | ||
| Vitamin C | 14.92 mg | (16 %) | ||
| Potassium | 1,760.01 mg | (44 %) | ||
| Calcium | 221.88 mg | (22 %) | ||
| Magnesium | 137.79 mg | (46 %) | ||
| Iron | 12.87 mg | (86 %) | ||
| Iodine | 0.68 μg | (0 %) | ||
| Zinc | 23.59 mg | (295 %) | ||
| Saturated fatty acids | 18.21 g | |||
| Cholesterol | 464.1 mg |
Ingredients
- Ingredients
- 4 Turkey leg (each about 350 grams)
- 1 Tbsp honey
- 3 Tbsps Canola oil
- 2 Tbsps lemon juice
- ½ tsp ground paprika (sharp)
- Sea salt
- peppers
- 4 carrots
- 300 grams Pearl onion
- 1 Avocado
- 1 small Endive
- 1 splash lemon juice
- rosemary (for garnish)
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Rinse the turkey legs and pat dry. Stir the honey with 2 tablespoons of oil, lemon juice and season with paprika, salt and pepper. Rub on the turkey legs. Place the turkey legs on a baking sheet and roast in the oven for about 50 minutes. Turn over now and then.
For the vegetables, peel the carrots and finely dice. Peel the onions and cut into quarters. Cook both until golden brown for 3-4 minutes in a hot pan in the remaining oil. Season with salt and pepper. Pour in a little water, cover and cook for about 5 minutes until tender. Peel the avocado, halve, remove the pit and cut the halves into fine columns. Rinse, trim and cut the leaves of the chicory into strips. Mix with the avocado and the vegetables in the pan and season with lemon juice, salt and pepper. Arrange on plates, add the turkey legs and serve garnished with rosemary.
