Turkey legs roasted with fresh thyme, fingerling potatoes and green beans with dried tomato pesto
Cheese, Vegetables and Fruits, Poultry
A beautiful local product placed in the spotlight, accompanied by potatoes, green beans and a sundried tomato pesto.
IngredientsRecipe for 4
Turkey and potatoes
Sundried tomato pesto
- Salt and pepper
- Vegetable oil
Preparation time: 60 min
Preheat your Oven at 400 °F
Peel and mince the garlic. Rince and cut the fingerling potatoes in half lengthwise.
Remove the stems from the green beans. Pluck the basil leaves.
Season the turkey thighs with salt and pepper. In a heavy pot, sear the turkey until golden on all sides. Add the potatoes, 4 garlic cloves, the thyme, salt and pepper.
Let roast inthe oven for roughly 40 minutes.
Make sure that the potatoes are tender and the turkey is cooked through when you remove from the oven.
- Green beans
In a pot of salted boiliong water, blanch the green beans long enough to cook them while keeping a light crunch. Transfer to an ice bath to stop them from overcooking.
When ready to serve, sauté the beans with butter and the minced garlic in a hot skillet.
Season to taste with salt and pepper.
- Sundried tomato pesto
In a blender or food processor, combine all of the ingredients except for the oil and blend. Add oil gradually until you reach the desired consistency. Creamy and light texture is the goal. Season to taste with salt and pepper. Set aside.
On a flat plat, place the turkey in the center and next place the potatoes just beside. Add the sautéed green beans. Drizzle with the sundried tomato pesto as much as you like!
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