Pea puree with turkey
Composition / ingredients
8
servings:
Cooking method
1. Fill the peas with water and leave for 5 hours.
2. Wash the turkey well and cut it into pieces. Rub with salt and pepper, finely grated garlic. Marinate for 1-1.5 hours.
3. Fry the turkey in oil until golden brown, pour water, cover and simmer for 15-20 minutes.
4. Wash the peas and cook for 1 hour - during this time it will boil well if you do not salt it at the beginning of cooking. Salt is necessary at the end!
5. Chop the finished peas with a blender.
6. Serve mashed potatoes with turkey and chopped herbs.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Turkey carcass without skin - 161 kcal/100g
- Turkey II category - 194 kcal/100g
- Dried green peas, unboiled whole - 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
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
