Pea and potato stew

50 min
Type of dish: Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Frozen peas 0.875 kg
Carrots 0.2 kg
Potatoes 0.225 kg
Onion 0.1 kg
Leek 1.2 ud
Bacon 0.1 kg
Veloute sauce made with vegetable stock 1.0 l
See Recipe
Plain flour 0.04 kg
Margarine 0.04 kg
Table salt 0.004 g
Vegetable stock 1.0 l
Elaboration

The following dishes are necessary for this recipe:

  • For the sauce:
  • For the vegetables:
    • Boil the peas and carrots chopped into half-moons.
    • Peel the potatoes, chop them into 2cm cubes and fry.
    • Chop the bacon into cubes.

HOW TO SERVE

  • Mix in the vegetables with the potatoes, pour the veloute sauce over the vegetables, place the bacon on top and then heat up in the oven.
Nutritional information (1 portion)
Energy
450.03
kcal
Carbohydrates
48.34
g
Proteins
16.96
g
Lipids
19.65
g
Sugars 24.83 g
Salt (Sodium) 279.79 mg
Folic acid 273.56 ug
Vitamin C 82.28 g
Vitamin A 932.18 ug
Zinc 2.67 mg
Iron 5.88 mg
Calcium 221.93 mg
Cholesterol 29.2 mg
Polyunsaturated fatty acids 4.9 g
Monounsaturated fatty acids 7.22 g
Saturates 6.41 g
Fiber 21.25 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.