AIP Turkey Blanquette (paleo, gluten free)

Ingredients

• 1 turkey leg quarter
• 2 L water
• 1 bouquet garni
• 3 garlic cloves
• 1 onion
• 5 carrots
• 2 Tablespoons oil
• 2 Tablespoons starch of your choice
• 1 pinch of sea salt

Instructions

1. 1

   Peel the onion, garlic cloves and carrots.

2. 2

   Pour the water in a large Dutch oven (or equivalent), add a pinch of salt, the bouquet garni, onion, carrots and turkey leg.

3. 3

   Bring to a boil and let it cook on medium heat for about 40 minutes or until the meat is tender.

4. 4

   Once the meat is cooked you can prepare the blanquette sauce. To do so: take two cups of the broth (the liquid in which you just cooked your meat). Then put the starch in a saucepan with the oil. Turn on the stove to medium high heat and start whisking with a manual whip while adding the blanquette broth slowly while still whisking.

5. 5

   Keep adding the rest of the 2 cups of blanquette broth slowly while still whisking.

6. 6

   Let the mixture cook until it thickens, whisking regularly.

7. 7

   Drain the meat and carrots (you can set aside the rest of the broth to use for something else) put them in a large bowl and add the sauce on top of it. And voilà!Bon appétit !