Summary

Ingredients

• 2 vegetable onion (s)
• 500 g leeks
• 400 g carrot (s)
• 4 stalks thyme
• 3 stalks parsley
• 1 ½ kg turkey leg (s) (thigh)
• 2 tablespoons oil
• 2 bay leaves
• 1 tablespoon tomato paste
• 2 teaspoons vegetable stock
• 2 tablespoon flour
• salt and pepper

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Instructions

1. Peel and roughly dice the onions, clean, wash and slice the leek, peel and slice the carrots. Wash the herbs and shake dry.
2. Remove the skin and bones from the meat and roughly dice. Then fry vigorously in portions in hot oil, seasoning with salt and pepper. Take the meat out of the roaster and fry the leek, carrots and onions in the frying fat. Then briefly sauté the bay leaves, herbs and tomato paste. Now add the meat, almost 3/4 liter of water and the stock, and let everything stew for 1.5 hours. Then bind with flour.
3. We ate short macaroni with it, but it sure tastes great with polenta too.