Vegetable And Turkey Pot Roast

• 2 tablespoons vegetable oil
• 2 turkey thighs, boned
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon thyme
• 1 cup water
• 5 medium potatoes, peeled and quartered
• 4 medium carrots, peeled and sliced
• 1 tablespoon cornstarch
• 1/4 cup cold water

1. Heat oil in a pot. Add thighs which have been sprinkled with salt and pepper. Fry until skin is crisp on both sides.
2. Add onion and garlic. Fry until softened a bit. Stir in basil, thyme, and water. Cover and simmer 20 minutes.
3. Add carrots. Cover and simmer 10 minutes.
4. Add potatoes. Cover and simmer 20 minutes, or until done.
5. Combine cornstarch and 1/4 cup cold water.
6. Remove chicken and vegetables to a platter.
7. 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.

vegetable oil, turkey thighs, salt, pepper, onion, garlic, dried basil, thyme, water, potatoes, carrots, cornstarch, cold water

Taken from www.food.com/recipe/vegetable-and-turkey-pot-roast-145327 (may not work)