Braised turkey thighs with mixed vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Turkey thighs
1.5 kg
Table salt
3.0 g
Sunflower oil
0.1 l
Garlic, bulb
1.0 ud
Tomato
0.03 kg
Green pepper
0.025 kg
White wine
0.05 l
Plain flour
0.02 kg
Poultry stock
0.5 l
Potatoes
0.4 kg
Frozen peas
0.15 kg
Carrots
0.15 kg
Runner beans
0.1 kg
Margarine
0.025 kg
Elaboration
- Make a poultry stock.
- Cut the vegetables: sliced garlic, onion, carrot in fine half moons, pear tomatoes into quarters and green peppers in fine rings and softened.
- Season with salt and pepper and brown the thighs in a very hot oven.
- Mix the golden thighs with the softened vegetables, add the white wine and the stock, but do not cover.
- Turn the thighs over, lower the oven temperature and leave them until they are cooked (the meat must separate from the bone).
- For the braising sauce:
- Remove the thighs from the vegetables.
- Separate the vegetables from the liquid using a sieve.
- Place the vegetables in a pan on the heat and add flour (40 g/l), leave to cook.
- Add the juices, the tomato sauce to give colour (add more if necessary) bring to the boil.
- Blend and sieve.
- Add salt.
- Pour the sauce over the thighs and heat.
- Cut up the vegetables: Green beans cut into diamond shapes, the carrots in cubes and the potato in 2 cm cubes.
- Steam the peas, the carrots and the green beans or cook in the English style.
- Fry the potatoes.
SET UP
- Heat the vegetables as a garnish and serve with the turkey.
Nutritional information (1 portion)
Energy
627.42
kcal
Carbohydrates
30.1
g
Proteins
52.17
g
Lipids
31.34
g
Fiber
8.12
g
Saturates
6.03
g
Monounsaturated fatty acids
8.59
g
Polyunsaturated fatty acids
15.82
g
Cholesterol
172.35
mg
Calcium
155.62
mg
Iron
7.18
mg
Zinc
6.21
mg
Vitamin A
547.79
ug
Vitamin C
51.86
g
Folic acid
135.2
ug
Salt (Sodium)
517.36
mg
Sugars
11.31
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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