Photo: Lily Banse
Creamy prawn & spring vegetable pot
11 ingredients
10 min + 30 min
Serves 8
openrecipes
Packed with goodness, this freeze-ahead one-pot is quick to prepare and counts towards your five-a-day
Estimated Nutrition (whole recipe, rough)
817
Calories
74g
Protein
6g
Fat
123g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bean | 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
- 850ml low-salt chicken or vegetable stock
- 100g pearl barley
- 750g new potatoes , sliced
- ½ spring green cabbage , shredded
- 140g frozen broad or soya beans
- 100g frozen peas
- 250g broccoli florets
- 200g tub crème fraîche
- small bunch dill , snipped
- zest 1 lemon , plus squeeze of juice
- 600g cooked, peeled prawns
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes