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
Eggs 5.0 ud
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)
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.