Turkey Leg with Kohlrabi

Remove any tendons from the turkey leg, if necessary, then rub all over with salt, ground black pepper, paprika powder and a pinch of cayenne bell pepper. Cut the small green leaves from the kohlrabi into small pieces and rinse them off. Remove the skin from the kohlrabi and season with salt and pepper. Place the turkey leg with the kohlrabi in a roasting tin or foil form. Moisten with the sherry and add the leaves. Close the roasting foil as indicated on the package and place in the oven. Cook at 200 degrees for one hour. Remove the turkey leg from the foil. Lightly bubble the liquid with the whipping cream for 15 minutes. Season with salt and pepper from the mill. Quarter the kohlrabi and arrange on a platter with the turkey leg. Serve with mashed potatoes and a dry Weissherbst wine from Baden.

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