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Turkey legs with vegetables in a Romanian bowl

Turkey legs with vegetables in a Romanian bowl


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  • 3 pre-cooked turkey legs,
  • 1ardei gras,
  • 1 carrot,
  • 2 potatoes,
  • a handful of broccoli,
  • vegetate,
  • salt,
  • spices,
  • 3 tablespoons sour cream,
  • 1 teaspoon of buoy,
  • 1borcan mushrooms

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Turkey legs with vegetables in Romanian dish:

Peel the potatoes and carrots and cut them into slices, cut the peppers into slices and put them in the Romanian bowl, add the mushrooms, add a little oil and season with salt and vegetable veggies. and grease the thighs with this composition. Put the thighs over the vegetables, cover with a lid and bake for 2 hours, then uncover and leave in the oven for another 20-30 minutes. Serve with mashed potatoes or natural potatoes.


I'm sure a lot of people look at the lower turkey legs as a kind of bau-bau… they're too big, they're hard to bone because of the thin bones that run through them, and the thought that they won't penetrate makes many leave them in the shop windows. refrigerators of meat shops and choose something else. Well, it's not like that. These legs are extremely tasty and with a little patience we can get a delicious steak. It is true that they are made more slowly, but no one forces us to sit next to the oven, to guard them, and the preparation before the oven does not take even five minutes.

Ingredient: (six servings) 3 turkey legs, an onion, a pepper, 8 cloves of garlic, mustard seeds (a teaspoon), a little thyme (half a teaspoon), coriander seeds (a teaspoon), 7 allspice berries, salt , freshly ground black pepper, 2 bay leaves, 50 ml oil, 200 ml white or red wine, from the one we are going to drink at the table.

  1. Wash the thighs, clean the skin, and massage well with oil, salt and pepper and place in a tray or in a Roman bowl. I used a Roman pot because it also has a lid and I don't have to use aluminum foil anymore. Add the other ingredients, onion, garlic, coriander seeds, mustard and allspice, bay leaves, bell pepper, oil and wine and bake.
  2. After an hour, take them out and turn the thighs on the other side, put the lid on and leave them in the oven for another hour.
  3. When the time has passed, take the dish out of the oven, remove the lid and put them back in the oven for an hour or even less, look, to take on a little color, to brown.

That's it. During this time we can read a book or if we are masochistic, we can enjoy the mess on TV… It is a weekend meal that does not require much. It can be served with mashed potatoes, rice or, more simply, with a salad of vegetables.


Roast turkey legs stewed in red wine - for an appetizing meal

  • Turkey legs stewed in red wine (Maria Matyiku / Epoch Times) Turkey legs stewed in red wine

Besides the fact that it is a very tasty steak, the meat has a reddish and crispy crust of golden-brown color on top, and the juicy pulp inside melts in your mouth.

For those who wish, we present the recipe below:

Ingredient:

2 - 3 lower thighs (legs) of turkey,

freshly ground black pepper and salt to taste,

1 large carrot cut into slices,

½ diced celery root,

2 cloves of crushed garlic,

a few sprigs of thyme or half a teaspoon of dried thyme,

2 cups dry red wine or natural unsweetened grape juice,

up to one liter of bone broth or water (depending on the vessel),

2 tablespoons starch sauce (optional)

Preparation:

To prepare this steak, a heat-resistant pan with higher walls is used, but in its absence, a wide pan can be used to accommodate the size of the thighs in a single layer. It is preferable that the chosen dish has thicker walls and bottoms to keep warm and avoid burning the steak.

The turkey legs, washed, cleaned and wiped beforehand with a paper towel, sprinkle well with salt and pepper.

Put the oil in the pan, and when it heats up, add the thighs. Cook the thighs over medium-high heat until the skin takes on a golden-brown crust (approx. 5-6 minutes), then turn on the other side for another 5 minutes. If the oil gets too hot, the temperature is reduced to medium.

Remove the thighs from the pan and set aside in another bowl.

Meanwhile, the oven is preheated to 135 C.

Put the pan on the fire again and add the onion, carrot, celery and pepper, stirring constantly, to penetrate evenly and avoid excessive frying.

When they are almost ready, add the crushed garlic, thyme and rosemary.

After the herbs have left their aroma, add the wine or grape juice and continue to boil for about 5 minutes, until the wine is reduced by half.

Add the bone broth or water, and when it starts to boil, place the turkey legs over the bed of vegetables, taking care that the upper part of the skin remains uncovered by the liquid.

The dish with steak (uncovered) is put in the oven and left to cook at low temperature, until the meat penetrates and the sauce decreases, and the skin on top acquires a slightly brown color. Depending on the oven, it can take up to 2 hours.

When ready, carefully remove the thighs from the bowl with a large spoon with holes and place them on a plate.

An extremely delicious and aromatic sauce can be prepared from the liquid and boiled vegetables left in the bowl. Strain excess liquid through a sieve. If too much fat rises on top, it can be removed with a spoon.

The vegetables are crushed and passed through a sieve or processor. After the vegetables turn into a fine paste, add little by little the strained liquid, until you bring the sauce to the desired consistency.

You can also thicken the sauce with starch. Put the sauce on low heat, and when it starts to boil, add 1-2 teaspoons of starch dissolved in water. The sauce is still boiling until it thickens.

Season the sauce with salt and pepper if needed and serve hot with the steak. We wish you good luck!


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Method of preparation

In a bowl mix the spices with water, wine and milk, add the washed thighs.

Put the dish in the fridge for up to 2 days (or a few hours)

In the pan greased with oil, add the thighs and liquid with which we seasoned them (without covering them with water) the chopped garlic.

Bake in the preheated oven for about 60 minutes until nicely browned.

I added potatoes to the remaining water and added them to a baking tray.

Baked turkey legs with vegetables and zatar

Wash and clean the thighs under running cold water. Put them on the fire in salted water together with the carrots

Baked turkey legs with mustard

We wash the thighs in cold water, then we wipe them, we clean them of the skin and we cut them from place to place. For