Ingredients
- Turkey leg 4kg
- Everyday Favourites butter or margarine 100ml
- Ardo onions sliced pre-fried 1kg
- Dark beer 2L
- Beef stock 2L
- Ginger bread 300g
- Everyday Favourites English mustard 2tbs
- Ardo honey glazed parsnips 1.5kg
- Ardo duo of carrots chefs cut 1.5kg
- Ardo shallots 100g
Method
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- Fry the meat in the butter, add the pre-fried onions, beer and stock.
- Add on top the ginger bread and the mustard and let it simmer until the meat is tender. If necessary, bind the sauce with some cornflour.
- Bake the honey glazed parsnips for 25 minutes at 180-200°c until they are brown and crispy.
- Steam the carrots chefs cut for 5-10 minutes.
- Fry the shallots in some butter, add the carrots and season with salt and pepper.
- Add the carrots to the turkey sauce and serve with the honey glazed parsnips.
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