Turkey thigh with braised vegetables

Ingredients

Directions

1. 1

   Wash the meat, dab dry and rub with salt and pepper. Place the turkey leg in a roasting pan and roast in a preheated oven (electric cooker: 200 °C/ gas:level 3) for 1 1/4 hours.

2. 2

   Peel and chop the potatoes and carrots. Peel onions and cut 3 pieces into slices. Add carrots, potatoes, onion slices and bay leaf to the meat 30 minutes before the end of the frying time.

3. 3

   Pour in broth. In the meantime, wash, clean and roughly chop the mushrooms. Finely chop the remaining onion. Heat oil in a pan. Steam the mushrooms and onion in it until the liquid is overcooked.

4. 4

   Let the mushrooms cool down a little. Wash and finely chop the parsley. Mix the mushroom and onion mixture, egg yolk, breadcrumbs and parsley. Season with salt and pepper. Spread the mushroom mixture on the meat 15 minutes before the end of the cooking time and press it on a little.

5. 5

   Sprinkle vegetables with pepper before serving. Garnish with bay leaves and parsley.