Ingredients
Ingredients for 10 servings:
- 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
Allergens
Gluten
Milk
Mustard
Celery
Preparation
- Fry the meat in the butter, add the prefried onions, beer and stock.
- Add on top the ginger bread and the mustard.
- Let it simmer until the meat is tender.
- If necessary bind the sauce with some corn starch.
- Bake the honey glazed parsnips for 25 minutes at 180-200°c till 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.
Ardo products used in this recipe
