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Vegetable Pot

  • 23/03/2005
  • Moderate difficulty
  • 4
  • 40 min

When the market becomes full of green and red colours, it is difficult to resist shopping and not return home with a basket full of succulent fruits! Take advantage of the abundance of vegetables and prepare them with veal! Garnish when done.

Ingredients

  • 300 g leg of veal
  • 50 ml oil
  • 1 string spring onion
  • 2 teaspoons Vegeta
  • 1 green pepper
  • 1 yellow pepper
  • 1 red pepper
  • salt
  • 200 g cherry tomatoes
  • 100 g Mozzarella
  • 1 cluster chives

Preparation

  1. 1.
    Dice veal and fry in two tablespoons of oil.
  2. 2.
    Add sliced spring onion (only the white part) and Vegeta. Stir altogether and sauté adding water for about 25 minutes.
  3. 3.
    In the meantime fry diced peppers in another pan in the remaining oil and add a little salt.
  4. 4.
    Add to the veal together with sliced tomatoes.
  5. 5.
    Cut Mozzarella in cubes and sprinkle over the dish. Briefly sauté altogether so the cheese melts, and sprinkle with cut chives.

Serving

Serve warm with cooked rice and lettuce.

Advice

Mozzarella can be grated and added into the hot dish, just before serving.

Notice

Freezing
Freezing: Prepare the dish following steps 1-4. Cool and place in container with lid and put in freezer.
Defrosting: Let the dish defrost over night in refrigerator and then heat in pan with lid on stove. Finish the dish following step 5.
Storage: 60 days

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 294 / 1.229 - -
Fat g 18,18 - -
Carbohydrates g 9,71 - -
Dietary fibre g 2,92 - -
Protein g 24,07 - -
Salt g 3,52 0 0
Vitamin A μg 3.041,47 76 61
Vitamin D μg 10,23 5 5
Vitamin C mg 95,59 127 106
Niacin mg 12,40 89 62
Potassium mg 658,11 18 18
Calcium mg 230,87 23 23
Phosphorous mg 325,22 41 41

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)