Layered Carrot Stew with Tender Turkey Thigh
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s)
- 400 g potato (s)
- 250 g pointed cabbae
- 800 g turkey thih (s)
- 800 ml poultry stock
- 3 tablespoon onion powder
- 2 tablespoon parsley, chopped
- Salt and pepper
- 1 tablespoon oil
- caraway seeds, ground
Print Recipe
Pin Recipe Instructions
- Peel the carrots and potatoes and cut into thin slices. Clean the pointed cabbage (remove the hard inner part) and cut into strips. Season both separately with salt, pepper and caraway seeds (season cabbage for yourself and carrots and potatoes for yourself).
- Cut the turkey thighs into large cubes. It is important to remove all tendons and fat. Sear them in the hot oil, season with salt, pepper and caraway seeds.
- Now alternately layer half of the meat and half of the vegetables in a roasting pan, starting with the vegetables. Now continue with the other half. If it fits, layer everything in a roaster.
- Bring the poultry stock and onion powder to the boil and pour over them.
- Cover and put in the preheated oven and bake for approx. 40 - 45 minutes at 200 degrees.
- Tip: serve sprinkled with parsley.
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