Turkey, cooked with vegetables

150 g Turkey

1-1.5 l water

1 leeks-stalk

5-6 PCs carrots

1 glass peas

1 PCs cauliflower

1 glass beans

1 PCs parsley (root)

1/2 PCs celery (root)

dill and parsley (parsley), salt - to taste

Turkey meat cut into portions, put in boiling water. Remove the foam and approximately 45 minutes before end of cooking to put in this pot, peeled and cut into equal slices of the vegetables, add salt and cook until ready. If the bird is young, the vegetables and add salt immediately after removing the foam, and the meat as soon as it becomes soft, remove.

When will be ready the vegetables, put them in groups on a dish and pour a small amount of broth, sprinkle with chopped dill or parsley. The broth is served in a gravy boat, you can also prepare a thick sauce with flour. Garnish serve with a salad of raw vegetables.