Pea, carrot, potato and leek stew with poached egg
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen peas
0.85 kg
Carrots
0.25 kg
Leek
0.6 ud
Plain flour
0.03 kg
Vegetable stock
0.75 l
Eggs
5.0 ud
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
336.9
kcal
Carbohydrates
42.52
g
Proteins
21.29
g
Lipids
8.1
g
Fiber
19.46
g
Saturates
2.26
g
Monounsaturated fatty acids
2.62
g
Polyunsaturated fatty acids
1.48
g
Cholesterol
229.68
mg
Calcium
217.93
mg
Iron
6.1
mg
Zinc
2.91
mg
Vitamin A
1001.95
ug
Vitamin C
70.8
g
Folic acid
262.61
ug
Salt (Sodium)
161.81
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.
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