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Cooking
Pulled Turkey with Fresh Vegetables
· 2 servings
Roast the turkey legs
Season the turkey legs with salt and pepper and roast them the day before, ideally overnight. Roast at 120°C for about five hours.
Shred the meat with a fork
The roasted turkey legs will be juicy and the meat will pull apart easily. Shred the meat with a fork right in the roasting pan, in its own juices. Then transfer the whole contents of the pan into a pot.
Add cottage cheese and spreadable butter
Add the cottage cheese and spreadable butter. Stir well and add about 1 dl of water if needed. Heat over medium heat.
Let it turn into a creamy sauce
Keep heating until the cottage cheese melts and turns into a creamy sauce. Season with pepper to taste.
Serve it up
Serve on a plate, topped with pieces of avocado and cherry tomatoes, sprinkled with grated gouda and chopped coriander. Perfect side: fresh baguette.