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Vegetable-rich Pot-au-feu

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 60 Min
  • 4 Porções
  • $15

INGREDIENTES

  • Main

    • 2 slices pork loin
    • 🥔 2 potatoes (300g)
    • 🥕 1 carrot (150g)
    • 2 king oyster mushrooms (80g)
    • 🧅 1 onion (200g)
    • 🧂 Pinch of salt and pepper
    • 1/2 tbsp olive oil
    • Pinch of black pepper

  • Soup Base

    • 💧 600cc water
    • 🧂 1 tsp salt
    • 1 bay leaf
    • 🧄 1/2 tsp grated garlic

  • Garnish

    • Chopped parsley as needed

PASSOS

1

Cut the potatoes in half and soak in water for 5 minutes. Drain. Cut the carrot in half lengthwise and then crosswise. Slice the king oyster mushrooms in half lengthwise. Quarter the onion while keeping the core intact.

2

Cut the pork loin in half and season both sides with salt and pepper.

3

Heat olive oil in a pot over medium heat and sear the pork until browned on both sides.

4

Add the soup base ingredients (water, salt, bay leaf, garlic), potatoes, carrots, and onion to the pot. Bring to a boil, cover, and simmer on low heat for 20 minutes.

5

Add the king oyster mushrooms and simmer for another 5 minutes. Stir in black pepper lightly.

6

Serve in bowls and garnish with chopped parsley.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 30g
    Carboidratos
  • 8g
    Gorduras

💡 Dicas

Use fresh vegetables for the best flavor.Adjust seasoning to taste before serving.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.