Turkey thigh with root vegetables


Servings: 4
Cooking time: 2 h

Turkey thigh with root vegetables baked in wine sauce — a dish that lifts your spirits in a flash

Ingredients


turkey thighs 1 kg
potatoes 250 g
carrots 220 g
celery root 150 g
parsley root 100 g
shallots 180 g
garlic 12 cloves
white dry wine 200 ml
water 600 ml
vegetable oil 50 ml
sugar 15 g
grainy mustard 30 g
bay leaf 3 pcs
TO TASTE:
salt
black pepper
thyme
rosemary

Instructions


Step 1

Pat the turkey dry with a paper towel and fry on all sides until browned in vegetable oil. Transfer to a heatproof pan.

Step 2

Coarsely dice the parsley root, carrots, celery root, potatoes and shallots.

Step 3

Fry in vegetable oil and arrange around the turkey.

Step 4

Add garlic, salt, pepper, thyme, rosemary and bay leaf.

Step 5

Fill everything with a mixture of grainy mustard, wine, water, sugar and salt.

Step 6

Bake the turkey with root vegetables under a lid at 170 degrees for 1,5-2 hours. Bon appetit.


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