Pork

Pea Stew

page.recipe.portions.02 page.recipe.portions.meal.pluralpage.recipe.portions.changepage.recipe.timing.0 55 page.recipe.timing.minpage.recipe.timing.change
page.recipe.ingredients10 page.recipe.ingredientspage.recipe.viewpage.recipe.switzerland98 page.recipe.localpage.recipe.view
  • carrot 
    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.


    Foodwaste 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.

  • 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

page.recipe.panel.ingredients.local page.recipe.panel.ingredients.learnMore

Pea Stew


Carrot Recipes

A red bowl filled with brown stew with peas, pork and carrots on a wooden table with a wooden spoon
page.recipe.timing.0 55 page.recipe.timing.min
page.recipe.portions.02 page.recipe.portions.meal.plural
page.recipe.ingredients10 page.recipe.ingredients

page.recipe.panel.ingredients.title

  • 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

page.recipe.accordion.tools

  • 1 large saucepan
  • 1 cutting board
  • 1 knife

page.recipe.panel.sharing.socialmediasharingprint

Pea Stew


Carrot Recipes

page.recipe.accordion.preview

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