Pork

Pea Stew

Portions2 peopleChangeTiming 55 minsView
Ingredients10 IngredientsViewSwitzerland98 % localView
  • 1  carrot
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 1  clove fresh garlic
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  • 0.5  fresh onion
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  • 200  grams frozen peas
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  • 0.25  teaspoon ground black pepper
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  • 0.5  teaspoon paprika powder
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    This ingredient is currently available from seasonal local production
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  • 200  grams pork butt
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  • 1.5  tablespoons sunflower oil
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  • 75  millilitres tomato sauce
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  • 0.5  teaspoon vegeta
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel 0.5 fresh onion and 1 clove fresh garlic and finely dice them
Peel 1 carrot and cut them into small cubes of around 0.5 cm
Add 1.5 tablespoons sunflower oil to a large saucepan and heat up over medium heat until the oil is hot
Add the diced onion, garlic and carrot to the saucepan and sauté them for about 7 minutes while stirring occasionally
Cut 200 grams pork butt into cubes of around 1 cm
Add 200 grams frozen peas and the pork to the saucepan and sauté them for about 5 minutes
Season the peas and pork mixture with 0.25 teaspoon ground black pepper, 0.5 teaspoon vegeta and 0.5 teaspoon paprika powder and stir in 75 millilitres tomato sauce
Add 0.75 litre water to the saucepan, stir the pea stew well and simmer it on medium heat for about 35 minutes
Serve the pea stew in soup plates while it is still warm
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Pea Stew

Carrot Recipes

A red bowl filled with brown stew with peas, pork and carrots on a wooden table with a wooden spoon
Timing 55 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 1  carrot
  • 1  clove fresh garlic
  • 0.5  fresh onion
  • 200  grams frozen peas
  • 0.25  teaspoon ground black pepper
  • 0.5  teaspoon paprika powder
  • 200  grams pork butt
  • 1.5  tablespoons sunflower oil
  • 75  millilitres tomato sauce
  • 0.5  teaspoon vegeta

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Tools

  • 1 large saucepan
  • 1 cutting board
  • 1 knife

Pea Stew

Carrot Recipes

Instructions

Peel 0.5 fresh onion and 1 clove fresh garlic and finely dice them
Peel 1 carrot and cut them into small cubes of around 0.5 cm
Add 1.5 tablespoons sunflower oil to a large saucepan and heat up over medium heat until the oil is hot
Add the diced onion, garlic and carrot to the saucepan and sauté them for about 7 minutes while stirring occasionally
Cut 200 grams pork butt into cubes of around 1 cm
Add 200 grams frozen peas and the pork to the saucepan and sauté them for about 5 minutes
Season the peas and pork mixture with 0.25 teaspoon ground black pepper, 0.5 teaspoon vegeta and 0.5 teaspoon paprika powder and stir in 75 millilitres tomato sauce
Add 0.75 litre water to the saucepan, stir the pea stew well and simmer it on medium heat for about 35 minutes
Serve the pea stew in soup plates while it is still warm