Pea, carrot, potato and leek stew with poached egg
40 min
Type of dish:
Vegetables
Temperature:
Hot
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
Bacon
0.05 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
392.4
kcal
Carbohydrates
42.62
g
Proteins
22.13
g
Lipids
13.85
g
Fiber
19.46
g
Saturates
4.39
g
Monounsaturated fatty acids
5.25
g
Polyunsaturated fatty acids
2.15
g
Cholesterol
239.68
mg
Calcium
217.93
mg
Iron
6.22
mg
Zinc
3.09
mg
Vitamin A
1001.95
ug
Vitamin C
70.8
g
Folic acid
262.81
ug
Salt (Sodium)
229.81
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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