Turkey and carrots make an excellent base for a simple roasted dish that everyone will enjoy.
Ingredients
- Onion – 1 piece
- Leek – 2 pieces
- Turkey drumsticks – 4 pieces
- Carrots – 6 pieces
- White wine – 125 ml
- Chicken broth – 600 ml
- Garlic cloves – 8 pieces
- Parsley – 3 tablespoons
- Olive oil – 2 tablespoons
- Black pepper – 1 pinch
- Salt – 1 pinch
- Dried thyme – 1 tablespoon
Preparation
- Rub the turkey drumsticks with pepper and salt. Heat olive oil in a pan. Add the meat and fry over medium heat on both sides until golden brown for about 20 minutes, then remove the drumsticks from the pan.
- Slice the onion into strips, chop the leeks into half rings, and finely chop the garlic. Add them to the pan where the turkey was fried and sauté for about 8 minutes until the vegetables soften. Add the wine and chopped parsley and thyme. Heat until the liquid is reduced by half.
- Pour the sauce into an ovenproof dish. Add the broth and place the turkey drumsticks in it. Arrange peeled and sliced carrots around them. Cover the dish with aluminum foil and place it in an oven preheated to 200 degrees Celsius for about 1.5 hours.
Serving: Transfer the roasted drumsticks to a plate. Serve with roasted carrots.
