Vegetable and Turkey Pot Roast Recipe

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Ingredients:

Serving

Directions:

Heat oil in a pot. Add thighs which have been sprinkled with salt and pepper. Fry until skin is crisp on both sides.
Add onion and garlic. Fry until softened a bit. Stir in basil, thyme, and water. Cover and simmer 20 minutes.
Add carrots. Cover and simmer 10 minutes.
Add potatoes. Cover and simmer 20 minutes, or until done.
Combine cornstarch and 1/4 cup cold water.
Remove chicken and vegetables to a platter.
Stir cornstarch mixture into the liquid in the pot. Bring to a boil. Cook until thickened, stirring constantly. Pour over turkey and vegetables and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2510.65 Kcal (10512 kJ)
Calories from fat	941.25 Kcal
		% Daily Value*
Total Fat	104.58g	161%
Cholesterol	1200.48mg	400%
Sodium	2344.35mg	98%
Potassium	4251.6mg	90%
Total Carbs	28.23g	9%
Sugars	6.84g	27%
Dietary Fiber	4.77g	19%
Protein	369.55g	739%
Vitamin C	5.6mg	9%
Vitamin A	1.5mg	50%
Iron	17.8mg	99%
Calcium	239.8mg	24%

Amount Per 100 g
Calories	133.2 Kcal (558 kJ)
Calories from fat	49.94 Kcal
		% Daily Value*
Total Fat	5.55g	161%
Cholesterol	63.69mg	400%
Sodium	124.38mg	98%
Potassium	225.56mg	90%
Total Carbs	1.5g	9%
Sugars	0.36g	27%
Dietary Fiber	0.25g	19%
Protein	19.61g	739%
Vitamin C	0.3mg	9%
Vitamin A	0.1mg	50%
Iron	0.9mg	99%
Calcium	12.7mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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