Turkey Leg with Colorful Vegetables

For roasted turkey leg with colorful vegetables, coarsely dice the onion. Season turkey leg with pepper, roll up and tie with kitchen twine.

Preheat oven to 155 degrees convection. Heat oil in a large frying pan. Sear turkey leg vigorously on all sides, remove and place in a roasting pan with a lid for the oven.

Sauté onion in the rest of the roast, add tomato paste and fry briefly, deglaze with wine and vegetable soup.

Add the broth to the turkey leg in the roasting pan. Put the roasting pan into the preheated oven and let it stew covered for about 2 hours.

Peel carrots, cut diagonally into pieces (3 cm). Peel kohlrabi, cut in half and slice. Cut sugar snap peas in half.

Cook carrots and kohlrabi in a little boiling salted water for approx. 8 min. Add sugar snap peas 4 minutes before end of cooking time.

Drain vegetables in a sieve. Finely chop chervil leaves. Heat butter in a pan, toss vegetables briefly in it, season to taste if necessary, fold in chervil.

Remove turkey leg from frying pan and set aside, covered. Pour roast stock through a sieve into a high pan and bring to the boil.

Mix cornstarch with 2 tablespoons water, stir into the roasting stock, bring to a boil and simmer for 1 minute.

Slice the turkey leg and serve with vegetables and sauce.

Preparation Tip:

As a side dish to turkey leg with colorful vegetables you can serve rice or potatoes.

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