Turkey Leg with Rosemary

Rinse turkey leg and dry with paper towels. Peel garlic clove and cut in half. Rub meat with garlic, salt and pepper. Place turkey leg in roasting pan and drizzle with oil. Roast in heated oven for about 1 and a quarter hours. gradually pour water (1).

Remove the skin from the onions and cut them into wedges. Add to meat after roasting for about 15 minutes.

Drain the corn on the cob and cut into thick slices. Rinse fresh rosemary, shake dry and set aside a little for garnish. Strip remaining rosemary needles from stems and chop coarsely. Add tomatoes with juice and corn rabe to meat about half an hour before end of roasting time. Sprinkle rosemary on top.

Remove meat and let rest briefly with lid closed before slicing. Season vegetables with salt and pepper before serving.

Serve with crispy roasted potatoes.

Drink tip: cool Ros, wine.

E-kitchen stove: degree: 200

Gas: Level: 3

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