Turkey Rutabaga Stew
Turkey Rutabaga Stew - A German classic with the touch of Arabic spices
Healthy, because
Even smarter
Nutritional values
Turnips offer a wealth of valuable ingredients. The hearty stew supports the liver in its detoxification work by providing around 60 percent of the daily requirement of vitamin C.
The turnip season lasts from September to May. Don't miss it! Turnips also taste great as a raw vegetable stick with a herb-quark dip.
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 88 mg |
Ingredients
- Ingredients
- 2 Turkey drumsticks (about 350 grams)
- 2 bay leaves
- 1 Rutabaga (800 grams)
- 1 stalk Leeks (200 grams)
- 8 waxy potatoes (400 grams)
- 4 Star anise
- ½ bunch smooth parsley
- 1 Tbsp Canola oil
- salt
- peppers
Kitchen utensils
Preparation steps
In a large pot, bring 400 ml (approximately 1 3/4 cups) of water to a boil. Rinse turkey legs, add to the pot and cook.
Remove foam with a slotted spoon. Add bay leaves and cook covered on low heat for about 35 minutes.
Meanwhile, rinse rutabaga, cut in half, peel and cut into 2 cm (approximately 3/4-inch) cubes.
Halve leek lengthwise, trim, rinse and cut into about 2 cm (approximately 3/4-inch) wide rings.
Peel, rinse and cut potatoes into 2 cm (approximately 3/4-inch) cubes.
Remove turkey legs from pot, place on a plate and let cool slightly.
Remove grease from the cooking liquid if necessary and return to a boil. Add star anise and rutabaga to broth, bring to a boil, cover and cook over medium heat for 15 minutes.
Add potatoes and leek, boil again, cover and cook over low heat for about 20 minutes.
Meanwhile, remove skin from turkey legs with a knife while still warm and strip the meat from the bones and tendons.
Rinse parsley, shake dry pluck leaves and chop coarsely.
Heat oil in a skillet. Cook turkey over medium heat, stirring frequently, 5-7 minutes. Season with salt and pepper.
Season vegetables with salt and pepper and stir in half of the parsley. Arrange on a plate, top with turkey meat and sprinkle with remaining parsley.
