Turkey Thigh from Roman Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.4 kg turkey thigh (s)
- 2 onions)
- 2 carrot (s)
- 1 soup greens
- 0.5 ½ white cabbage
- 0.25 liter ¼ vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Water the Roman pot well.
- In the meantime, wash the turkey thigh, pat dry and season with salt and pepper.
- Peel and roughly dice the onions. Clean, wash and dice the carrots and celery. Cut the leek into slices and wash. Clean the white cabbage and cut into strips. Put half of the vegetables in a Roman pot, place the turkey thigh on top and distribute the remaining vegetables on the meat. Pour in the vegetable stock.
- In a non-preheated oven, braise the turkey thigh at 200 ° C top / bottom heat for a good 2 hours with the lid closed.
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