Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
1143
Calories
51g
Protein
36g
Fat
149g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Lovage | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 kg pork neck
- 3 tbsp oil
- 3 new onions, quartered
- 2 leek, sliced
- 200 g carrots, sliced
- 2 stalks celery, finely sliced
- 2 leaves lovage
- 200 ml stock
- 100 ml white wine
- 250 g green beans
- 125 g mange tout
- 250 g peas
- salt and pepper
- 100 ml cream
- corn flour to thicken
- =
Directions
1
Dice the pork and brown in a pot with the onion and leek.
2
Add carrot, celery, lovage, stock and white wine and season with salt and pepper.
3
Cover with a lid and let simmer for 20 minutes.
4
Add the beans, mange tout, peas and cream and let simmer for a further few minutes.
5
Thicken sauce and serve with rice or boiled potatoes.
Recipe sourced from
fandom