For ➍
300 g fresh pearl onions
a large knob of butter*
300 g smoked bacon**
2 cloves of garlic
250 g mushrooms
2 stalks celery
1 kg turkey leg (turkey cubes from breast or leg)
3 tbs flour
3 dl Oude Geuze Boon
40 cl chicken stock*
2 tbs grain mustard
some sprigs of sage
a few sprigs of thyme
4 bay leaves
3 cloves
1 bunch of (young) carrots
pepper & salt
a few sprigs of fresh thyme
800 g pine cones potatoes***
a dash of cream****
Preheat the deep fryer to 170 °C.***
First soak the fresh pearl onions in a bowl of hot water and remove the outer skin of the onions.
Melt a large knob of butter* in a large stew. Cut the bacon into strips and stew. Peel and crush the garlic and add, followed by the pearl onions. Cut the mushrooms into pieces and stew them. Rinse the celery under cold water, finely chop the stalks and stew. Season the turkey cubes with salt and pepper. Stew them and sprinkle some flour over them. Stir well so that the flour is evenly distributed over all the turkey pieces and vegetables. Pour the Oude Geuze and the chicken stock into the stew. Add the mustard. Make a herb bouquet from the sage, thyme and bay leaf and add it together with the cloves. Place a lid on the pot and turn the heat down. Let the stew simmer gently for at least 1 h.
About 20 m before dinner time, peel the carrots and put them in a pot over a gentle heat with a good splash of water and a good knob of butter. Season the carrots with salt and pepper and some finely chopped fresh thyme. Cook for 10 to 15 m under a lid. In the meantime, fry the pine cones until golden brown in the deep fryer at 170 °C.
Season the stew with a little extra salt and pepper. *****
Add the pasta in small pieces to your sauce and let it melt.
Finish the stew with a dash of cream. ****
Spoon some turkey with sauce onto a plate and add the fried carrots and pine cones***.
*replace with vegan
**replace with smoked turkey meat
***replace with heart-friendly alternative
****optional
*****If necessary, add some beurre manié to thicken the sauce by kneading 1 tbs flour into a paste with a knob of butter*.
