Summary

Ingredients

• 1 kg turkey leg (s) with bone
• 4 onion (s)
• 2 carrot (s)
• 1 piece (s) celery
• 1 ½ liter vegetable broth or chicken broth
• 200 ml white wine, dry
• 2 tablespoon tomato paste
• 10 ml oil
• salt and pepper
• 1 clove garlic
• some mustard seeds
• 1 bay leaf
• 1 piece (s) ginger root
• some juniper berries

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Instructions

1. Season the leg on both sides with salt and pepper. Cut the onions, carrots and celery into large pieces. Put the spices in a spice egg.
2. Sear the leg in a high pan in the oil on both sides. Then add the onions, carrots, celery and tomato paste. Let everything stew together for 5 minutes. Deglaze with the white wine and let reduce. Then add the broth and put the spiced egg in the broth. Bring to the boil briefly and stew on low heat for 2 hours with the lid on.
3. Then remove the leg and the spiced egg from the sauce and use a hand blender to chop the onions, carrots and celery. Peel off the sauce with cornstarch and season again with salt and pepper. Cut the meat from the bone and serve.
4. Possible side dishes: potatoes and green beans