Turkey legs in tomato and rosemary with mash

Ingredients

For 1 serving

• Turkey legs170 g
• Canned peeled tomatoes200 g
• Onion40 g
• Rosemaryto taste
• Garlic1 clove
• Potatoes200 g
• Reduced-fat milk50 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

Method

1. Remove the skin from the turkey thighs and cut them into 4–5 pieces. Peel the onion and slice it thinly; crush the garlic clove with the flat of a knife.
2. Heat the oil in a casserole over medium-high heat and brown the meat for 5–6 minutes, until golden on all sides; add the onion, garlic and rosemary and cook for 3 minutes, until the onion is translucent. Season with salt and pepper.
3. Add the peeled tomatoes crushed with a fork and half a glass of water, bring to the boil, cover and cook over low heat for 60 minutes, stirring now and then, until the meat is very tender and the sauce is thick; if it's still runny, take the lid off for the last 10 minutes.
4. 25 minutes before the end, peel the potatoes, cut them into roughly 3 cm pieces and put them in cold salted water; bring to the boil and cook for 20 minutes, until a fork slides through easily.
5. Drain the potatoes, warm the milk in a small pan and press the potatoes through a ricer, adding the hot milk and a pinch of salt; stir until the mash is smooth.
6. Remove the rosemary and garlic and serve the meat with its sauce next to the mash.