Composition / ingredients
Cooking method
1. My meat, cut into pieces.
2. Peel carrots and onions, wash them. Cut the onion into cubes, grate the carrots.
3. We put the meat in the bowl of a slow cooker, pour vegetable oil, fry for 10 minutes.
4. Add the vegetables to the meat and fry for another 10 minutes.
5. Wash the peas, put them in a bowl of a slow cooker, pour water (water should be poured so that it covers the contents by 1.5 cm), add salt, herbs and paprika.
6. Select the "Quenching" mode and the cooking time is 60 minutes. If during this time the peas have not had time to boil, you can continue cooking on the same mode until the desired result, or leave the puree on the "Preheat" and let it "walk" a little. In my slow cooker, everything is perfectly cooked in 60 minutes, so I don't use additional modes.
We serve it on the table in a warm form, bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried whole green peas - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Italian herbs blend - 259 kcal/100g
