About this recipe: This is a simple dish to prepare and makes an economical, healthy mid-week family meal, low in calories and fat. Roasted in the French style, in stock with a few herbs, the meat from the turkey legs turns out wonderfully moist and tender. Serve with baked or boiled potatoes to add starchy carbohydrate.
Instead of turkey drumsticks, use 8 chicken drumsticks. Braise for about 1 hour. * Replace 150 ml (5 fl oz) of the stock with the same quantity of white wine. * Use 4 large carrots and 4 large courgettes, all cut into 5 cm (2 in) chunks, instead of the baby vegetables. * Roast the turkey on a bed of root vegetables: include the carrots, but replace the leeks, courgettes and baby corn with 12 baby parsnips, 12 baby turnips and ½ small swede, cut into thick fingers. Or use 4 large carrots, parsnips and turnips with the swede, and cut all the vegetables into chunks.
Carrots may be one of the earliest foods eaten by man. Native to Asia, they were being cultivated long before the birth of Christ. The beta-carotene found in carrots is much better absorbed by the body (and converted into vitamin A) after the carrots have been cooked, and even more so if they are eaten along with a little fat or oil. * The corn in this recipe provides good amounts of fibre and vitamin A.
Excellent source of folate, vitamin A, vitamin B6, vitamin B12, vitamin C. Good source of iron, niacin, potassium, vitamin B1, vitamin E, zinc. Good source of calcium, copper, vitamin B2.