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Sunday, July 7, 2013

Pan-Roasted Turkey Leg with Summer Vegetables


I've always loved eating turkey meat. But sadly, back in the Philippines, I only had the chance to eat turkey once a year when I'd roast a whole turkey around Thanksgiving time. I'd try to buy the smallest turkey I could find, but it still would leave us enough leftovers to last a week! When I arrived in France, I was pleasantly surprised to find that I could buy individual turkey pieces, like the single turkey leg I bought earlier this week. I've always been fascinated by turkey legs - I grew up watching Asterix on television munching on them! The turkey leg is perfect for the four of us. I like to simply pan-roast it and add whatever vegetables I have on-hand. I hate throwing away food, so this is the perfect solution!



In a pan, add olive oil and heat. Transfer the turkey leg and brown on all sides.



Lower the heat. Add 1 diced onion and 3 sliced garlic and saute.



Add the sliced vegetables (I had carrots, zucchini, and tomatoes) and saute.



Add half a cup of water, 1 tablespoon of paprika powder, a bay leaf, salt, and black pepper.



Let it simmer slowly for at least 1 - 1/2 hour. The vegetables should be cooked through, the chicken as well, and the sauce thickened.



Transfer the turkey leg on a serving plate. This will facilitate in slicing the turkey.



Serve hot and enjoy!



Lunch is served: Pan-Roasted Turkey Leg with Summer Vegetables and Couscous

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