Poultry
Boiled Turkey Thigh with Sautéed Vegetables
A turkey thigh is slowly simmered in stock with white wine, root vegetables and herbs until beautifully tender. The meat is then served with sautéed leek, mushrooms, carrot and fresh spinach. An easy yet special lunch for two.
Prep: 2 h 40 min
Servings: 2
Energy: 476 kcal per serving
Method
01.
Put one washed leek cut into quarters (both the white and green parts), the chopped celeriac, 2 carrots and the whole turkey thigh into a large pot of cold water. Tie the rosemary, thyme and parsley t…
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