Turkey and Swede Pot
In the turkey‑swede pot, homestyle cooking meets modern cuisine: plenty of flavor with few calories and abundant vitamin C!
Ingredients
- 700 g turkey lower leg (2 turkey lower legs)
- 2 Bay leaves
- 800 g swede (1 swede)
- 200 g leek (1 stalk)
- 400 g waxy potatoes (8 waxy potatoes)
- 4 star anise
- 0.5 bunch flat‑leaf parsley
- 1 tbsp Rapeseed Oil
- Salt
- Pepper
Instructions
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1.
Bring 400 ml water to a boil in a large pot. Rinse the turkey legs, add them and bring to a boil.
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2.
Remove rising foam with a ladle. Add bay leaves and simmer covered over low heat for about 35 minutes.
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3.
Meanwhile wash the swede, halve it, peel it and cut into roughly 2 cm cubes.
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4.
Halve the leek lengthwise, wash, clean and slice into about 2 cm wide rings.
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5.
Peel the potatoes, wash them and cut into similarly sized 2 cm cubes.
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6.
Remove the turkey legs from the pot, place on a plate and let cool slightly.
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7.
If needed, skim fat from the cooking liquid and bring to a boil again. Add star anise and swede to the broth, return to a boil and simmer covered over medium heat for 15 minutes.
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8.
Add potatoes and leek, bring to a boil again and simmer covered over low heat for about 20 more minutes.
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9.
Meanwhile remove skin from the warm turkey legs with a knife and separate meat from bones and tendons.
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10.
Rinse parsley, shake dry, pluck leaves and roughly chop.
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11.
Heat oil in a pan. Fry the turkey meat over medium heat, turning several times, for 5–7 minutes. Season with salt and pepper.
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12.
Season the vegetables as well, stir in half of the parsley. Arrange on a platter, top with turkey meat and sprinkle with remaining parsley.
