| For the marinade, bring the water and coarse
salt to a boil, leave to cool, then place the turkey thighs into the liquid,
add the bay leaf and leave to marinate for 6 hours. Peel the vegetables,
put the carrots, the onions, the celery root and the bouquet garni in a
stewing pot. Drain the turkey thighs and place them in the pot. Cover with
water, bring to a boil, skim the surface and season with pepper. Cover
and cook for approximately 45 minutes. About 20 minutes before the stew
is done, add the cabbage leaves, the leeks, tied into bunches and the potatoes.
Prepare the horseradish butter by blending, in a mixer, the softened butter, the grated horseradish, the juice of 1 1/2 or 2 lemons, according to taste, and season with pepper. Put the turkey thighs with the vegetables on a serving dish and serve the horseradish butter on the side.
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Ingredients:
2 turkey thighs 1 green cabbage 6 carrots 3 turnips 1 celery root 3 onions 6 leeks 6 potatoes 1 bouquet garni 3/4 cup lightly salted butter 1 oz grated horseradish 2 lemons salt, pepper For the salt marinade: 2 qt water 2/3 lb coarse salt 1 bay leaf Preparation Time: 30 Mins Cooking Time: 45 Mins Tip: If using spring vegetables, keep them whole for a nicer presentation, if not, cut them into pieces. Country: Ile-de-France |
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