Turkey stew with honey glazed parsnips and carrots chef’s cut


Serve 10

• 4 kg turkey meat (upper leg)
• 1.5 kg Duo of carrots Chefs cut Ardo
• 1.5 kg Honey glazed parsnips Ardo
• 1 kg Onions sliced prefried Ardo
• 100 g Shallots Ardo
• 2 l Chimay bleu (or other dark beer)
• 2 l veal stock
• 300 g ginger bread
• 2 large tablespoons of mustard
• 150 g butter or margarine


Gluten, Milk, Mustard, Celery


  1. Fry the meat in the butter, add the prefried onions, beer and stock.
  2. Add on top the ginger bread and the mustard.
  3. Let it simmer until the meat is tender.
  4. If necessary bind the sauce with some corn starch.
  5. Bake the honey glazed parsnips for 25 minutes at 180-200°c till they are brown and crispy.
  6. Steam the carrots chefs cut for 5-10 minutes.
  7. Fry the shallots in some butter, add the carrots and season with salt and pepper.
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