Pea, carrot, potato and leek stew with poached egg

40 min
Type of dish: Vegetables
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen peas 0.85 kg
Carrots 0.25 kg
Potato 0.2 kg
Onion 0.1 kg
Leek 0.6 ud
Plain flour 0.03 kg
Bacon 0.05 kg
Vegetable stock 0.75 l
Eggs 5.0 ud
See Recipe
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.225 ud
Parsley 0.001 g
Water 0.75 l
Elaboration
  • Make a vegetable stock.
  • Chop the onion and leek into brunoise and then sauté.
  • Peel and chop the potatoes into 2cm cubes and the carrots into half-moons, then set aside.
  • Place the sautéed vegetables in a pot, add the bacon cubes and brown.
  • Thicken with flour and add the stock.
  • Add the peas, carrots and potatoes and let stew until fully cooked.
  • Add salt if required.
  • Poach the eggs on a low heat (dual function oven or bain-marie) at 73 ºC for 2-3 minutes.
  • They can also be poached in hot but not boiling water with a splash of vinegar.
Nutritional information (1 portion)
Energy
391.96
kcal
Carbohydrates
42.53
g
Proteins
22.12
g
Lipids
13.85
g
Fiber 19.45 g
Saturates 4.39 g
Monounsaturated fatty acids 5.25 g
Polyunsaturated fatty acids 2.15 g
Cholesterol 239.68 mg
Calcium 217.89 mg
Iron 6.22 mg
Zinc 3.09 mg
Vitamin A 1001.95 ug
Vitamin C 70.71 g
Folic acid 262.75 ug
Salt (Sodium) 229.78 mg
Sugars 21.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.