Dijon turkey leg Ingredients: 2- tomatoes - 1 tablespoon of - Dijon mustard - 1 tablespoon of - crème fraîche - 1 tablespoon of - oil and 2 tablespoons of water pepper salt - 1- fairly large turkey leg - 800 g of - potato - 2 cloves of - garlic.
Utensils： 1 Oven ovens- 1 Kitchen knives- 1 salad bowl- 1 Wooden spoon 1 fork- 1 salad bowl 1 platter-
Total time:
1h20
Preparation:
20 min -
Cooking:
1 hour
Phase 1
Preheat the oven to Th 8 (240°C).
Phase 2
Cut and seed the tomatoes.
Phase 3
Peel, wash the potatoes, cut into 0.5 cm rounds.
Phase 4
Mix the cream and mustard in a bowl with the salt and pepper.
Phase 5
Prick the turkey leg with small pieces of garlic.
Phase 6
Place in an ovenproof dish with the tomatoes and potatoes. Place the salted, peppered and garlicky turkey leg. Drizzle with oil and water.
Phase 7
Place in the oven for 45 minutes, turn halfway through cooking.
Phase 8
At the end of these 45 mins, spread one side with the mustard cream mixture and let cook for 15 mins, then turn the thigh over, spread the other side and let cook for 15 mins....
Phase 9
Enjoy!!!
Utensils： 1 Oven ovens- 1 Kitchen knives- 1 salad bowl- 1 Wooden spoon 1 fork- 1 salad bowl 1 platter-
Total time:
1h20
Preparation:
20 min -
Cooking:
1 hour
Phase 1
Preheat the oven to Th 8 (240°C).
Phase 2
Cut and seed the tomatoes.
Phase 3
Peel, wash the potatoes, cut into 0.5 cm rounds.
Phase 4
Mix the cream and mustard in a bowl with the salt and pepper.
Phase 5
Prick the turkey leg with small pieces of garlic.
Phase 6
Place in an ovenproof dish with the tomatoes and potatoes. Place the salted, peppered and garlicky turkey leg. Drizzle with oil and water.
Phase 7
Place in the oven for 45 minutes, turn halfway through cooking.
Phase 8
At the end of these 45 mins, spread one side with the mustard cream mixture and let cook for 15 mins, then turn the thigh over, spread the other side and let cook for 15 mins....
Phase 9
Enjoy!!!