Vegetable and Turkey Pot Roast

Name: Vegetable and Turkey Pot Roast
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 29.58 ml vegetable oil; 2 turkey thighs, boned; 4.92 ml salt; 0.61 ml pepper; 1 small onion, finely chopped; 1 garlic clove, minced; 2.46 ml dried basil; 1.23 ml thyme; 236.59 ml water; 5 medium potatoes, peeled and quartered; 4 medium carrots, peeled and sliced; 14.79 ml cornstarch; 59.14 ml cold water

Submitted by cuisinebymae

"Absolutely delicious comfort food. Turkey isn't only for Thanksgiving!"

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Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 4

ingredients

29.58 ml vegetable oil
2 turkey thighs, boned
4.92 ml salt
0.61 ml pepper
1 small onion, finely chopped
1 garlic clove, minced
2.46 ml dried basil
1.23 ml thyme
236.59 ml water
5 medium potatoes, peeled and quartered
4 medium carrots, peeled and sliced
14.79 ml cornstarch
59.14 ml cold water

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.