Ingredients
- 2 kg Ardo chunky sautéed carrots
- 500 g Ardo pre-fried onion slices
- 20 g Ardo garlic cubes
- 1 L Chimay Red
- 2 kg turkey leg (in pieces)
- 4 bay leaves
- 100 g sirop de Liège
- 50 g chicken stock
- 200 g gingerbread
- 200 ml water
- 2 tbsp wholegrain mustard
Allergens
Gluten
Mustard
Preparation
- Fry the meat from the turkey leg over a high heat, add the fried onion slices and garlic, and season.
- Pour in the beer and water and add the chicken stock. Leave to simmer on a low heat, add gingerbread, wholegrain mustard and bay leaves, and continue to simmer until the meat is cooked.
- Pour the sautéed carrots onto a baking tray, season with salt and pepper and drizzle with a little oil.
- Bake the carrots in the oven at 180°C for 20 to 25 minutes and add to the stew just before serving.
- Serve and enjoy!
