Turkey Legs with Cider Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 26.21 g | (27 %) | ||
| Fat | 15.53 g | (13 %) | ||
| Carbohydrates | 52.77 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.46 g | (32 %) |
| Vitamin A | 2,684.14 mg | (335,518 %) | ||
| Vitamin D | 0.26 μg | (1 %) | ||
| Vitamin E | 1.21 mg | (10 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 11.44 mg | (95 %) | ||
| Vitamin B₆ | 0.62 mg | (44 %) | ||
| Folate | 79.93 μg | (27 %) | ||
| Pantothenic acid | 1.64 mg | (27 %) | ||
| Biotin | 4.01 μg | (9 %) | ||
| Vitamin B₁₂ | 1.42 μg | (47 %) | ||
| Vitamin C | 33.79 mg | (36 %) | ||
| Potassium | 707.93 mg | (18 %) | ||
| Calcium | 111.04 mg | (11 %) | ||
| Magnesium | 53.45 mg | (18 %) | ||
| Iron | 2.12 mg | (14 %) | ||
| Iodine | 2.25 μg | (1 %) | ||
| Zinc | 3.48 mg | (44 %) | ||
| Saturated fatty acids | 8.09 g | |||
| Cholesterol | 127.17 mg |
Ingredients
- Ingredients
- 600 grams carrots
- 300 grams Parsnips
- 3 onions
- 1 Turkey thigh (approximately 600 to 700 grams)
- salt
- peppers (from the mill)
- 2 Tbsps clarified butter
- 400 milliliters Cider
- 2 Tbsps Crème fraiche
- 1 Tbsp freshly chopped parsley
Preparation steps
Preheat the oven to 180°C (350°F) top and bottom heat. Peel the carrots and parsley root and cut into large pieces. Peel the onions, halve and cut into strips. Rinse the turkey leg, pat dry and season with salt and pepper.
In a Dutch oven (preferably enamel, about 5 liters (approximately 5 quarts) capacity), warm the clarified butter over medium-high heat. Brown the turkey leg on all sides, then transfer to a plate. Add the vegetables to the pot and cook for a few minutes. Then return the meat to the pot and deglaze everything with the cider, so that the turkey leg is about halfway into liquid, but is in no way covered. Cover with the lid, place in the oven (second shelf from the bottom) and cook for about 1 hour. 10 minutes before the end of cooking, remove the lid, switch the oven onto broil and let it cook just until the skin is crispy and browned.
Before serving, stir the crème fraîche into the sauce and season with salt and pepper. Serve sprinkled with parsley.
