Pea, carrot, potato and leek stew with poached egg

40 min
Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Eggs
Eggs
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Frozen peas 0.85 kg
Carrots 0.25 kg
Potatoes 0.225 kg
Onion 0.1 kg
Leek 0.6 ud
Plain flour 0.03 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
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.