Peel and chop the carrots. Cook the thighs along with the carrots, the herbal and salt bouquet. Let cook over medium heat, with the pot covered about 25 minutes. Remove and let cool.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make turkey thighs in white sauce: |
| 4 thronted turkey thighs and without leather 1 brancher of thyme leaves laurel leek and pars 30 g Harina salt freshly ground white pepper 2 Neutral gelatin envelopes |
Ingredients to make turkey thighs in white sauce:
2. Prepare a Bechamel aromatizing the milk with the bay leaf, shallot and nutmeg. Bring to a boil. Remove, cool and strain. Reserve. Fund the butter and add the flour, stirring, preventing lumps from forming. Lower the heat to a minimum and add the milk little by little, while stirring constantly. Keep stirring, to the sauce thickens a little, salt and pepper and add the cream.
3. dissolve the jelly and add the bechamel. Let cool on a cold water container. Meanwhile, dispose of the thighs on a rack. Cut the peppers into thin strips and dry them in cooking paper. Have pepper strips over the thighs, and before solidifying the bechamel, each thigh is bathed with it. Put about 15 minutes in the fridge.
