Ingredients
- 2 tablespoons sunflower oil
- 4 medium leeks, white part only, thickly sliced
- 12 baby carrots
- 12 baby zucchini
- 12 baby corn
- 300 ml turkey or chicken stock, preferably homemade
- 2 sprigs of fresh rosemary
- 1 bay leaf
- 2 large turkey drumsticks, about 600 g each, skinned
- pepper
Preparation
- Preheat the oven to 200°C.
- Heat the oil in a large flameproof casserole dish over a moderately high heat.
- Add the leeks, carrots, zucchini and baby corn, and fry for 3–4 minutes, stirring all the time, until beginning to brown.
- Pour in the stock, and add the rosemary and bay leaf.
- Season the turkey drumsticks with pepper and put on top of the vegetables.
- Transfer to the oven and braise for about 1½ hours or until the turkey is golden brown and cooked.
- Baste the turkey about halfway through the cooking, and stir the vegetables round a bit.
- Test by piercing the thickest part of a drumstick with a sharp knife; the juices that run out should be clear.
- Carve the meat from the turkey drumsticks into slices.
- Serve with the vegetables and a little of the stock spooned over.