The management of CKD complications from before to after the transition to dialysis
Pea Stew
Medium, 1 hour and 25-40 minutes
Level: Medium
Preparation time: 25 minutes
Cooking time: 60 to 90 minutes
Yields: 6 servings
Country: Germany
Recipe submitted by Sabine Echterhoff on behalf of the German Society of Nephrology
www.dgfn.eu
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
The image is indicative; actual ingredients may vary.
About this recipe
Known throughout Germany, every region has its own recipe.
Preparation
- Soak peas overnight in 1.5 litres of cold water. The next day, remove the onion and cut it into thin cubes.
- Pour off the soaking water, rinse off the peas, and allow to drain.
- Cut pork into medium slices.
- Heat oil in a wide saucepan, add pork and onion and sauté.
- Add the peas with 1,2 l fresh water and simmer for 1 hour over medium heat.
- In the meantime, clean, wash and peel vegetables.
- Halve potatoes. Carrot, celery and leek cut into thick slices.
- Add the vegetables and bay leaf to the peas, and stir in the marjoram.
- Simmer the stew for another 20 to 30 minutes until the vegetables are cooked.
- Season with salt and pepper. Throw away the bay leaf. Stew one more time.
Ingredients
- 250 g dried yellow peas or chickpeas
- 80 g onion
- 300 g pork
- 20 g rapeseed oil (2 tablespoons)
- 400 g potatoes (6 small potatoes)
- 250 g carrots
- 120 g celeriac (¼ celeriac)
- 70 g leek
- 2 bay leaves
- 1 g dried marjoram (1 tablespoon)
- salt, pepper and parsley to taste
| NUTRITIONAL FACTS | Per serving |
|---|---|
| Energy (Kcal) | 340 |
| Carbohydrate (g) | 40 |
| Lipids (g) | 11 |
| Protein (g) | 23 |
| Phosphate (mg) | 292 |
| Potassium (mg)* *Potassium can be reduced with dietary technique | 1076 |
| Sodium (mg)** **Added salt not included in the nutritional facts because amounts may vary. | 103 |
