45 min
Type of dish: Vegetables
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen peas 1.042 kg
Carrots 0.333 kg
Potato 0.25 kg
Onion 0.125 kg
Leek 0.5 ud
Plain flour 0.042 kg
Bacon 0.083 kg
Table salt 3.125 g
Olive oil 0.01 l
Onion 0.2 kg
Carrots 0.1 kg
Green leek 0.3 ud
Parsley 0.002 g
Water 1.0 l
Elaboration

The following dishes are necessary for this recipe:

  • Make a vegetable stock or white stock.
  • Chop the onion and leek into brunoise.
  • Chop the carrots and potatoes into cubes.
  • Method for the peas: sauté the onion and leek starting with the hardest first (first onion and then leek). Once the vegetables are sautéed you can thicken the dish using a little flour, but this is optional. Add the peas and carrots chopped into cubes (you need to parboil them previously, but the peas could be added raw), then add the vegetable stock or white stock, let the peas stew until they're done and finally add salt if required.
  • Parboil the potatoes chopped into cubes: first whiten and then fry.

HOW TO SERVE

  • Place the peas on a tray and then distribute the bacon cubes and the parboiled potatoes on top.
  • Heat up in the oven.
Nutritional information (1 portion)
Fiber 24.19 g
Saturates 4.32 g
Monounsaturated fatty acids 6.33 g
Polyunsaturated fatty acids 1.85 g
Cholesterol 16.68 mg
Calcium 234.0 mg
Iron 6.43 mg
Zinc 2.95 mg
Vitamin A 1173.65 ug
Vitamin C 88.53 g
Folic acid 289.63 ug
Salt (Sodium) 453.26 mg
Sugars 27.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.