Pea Purée with Turkey
A hearty lunch that's really easy to make — give it a try! Pea purée is filling and keeps you satisfied for a long time. My husband often swings home for lunch and then works late into the evening, and he loves pea purée with meat — eats it with real pleasure! You can play around with the spices or the meat. A pretty versatile recipe!
Gera
Recipe author
Pea Purée with Turkey
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 %
18 g
Fats 23 %
9 g
Carbohydrates 33 %
13 g
209 kcal
GI:
100
/
0
/
0
- Cover the peas with water and let them soak for 5 hours. 2. Wash the turkey well and cut it into pieces. Rub it with salt, pepper, and finely grated garlic, and marinate for 1 to 1.5 hours. 3. Sear the turkey in oil until golden brown, add the water, cover, and braise for 15–20 minutes. 4. Rinse the peas and cook for 1 hour — they'll break down nicely in that time as long as you don't salt them at the start. Salt only at the end! 5. Purée the cooked peas with a blender. 6. Serve the pea purée with the turkey and chopped fresh herbs. Enjoy!
Caloric content of the products possible in the composition of the dish
- Turkey, skinless - 161 kcal/100g
- Turkey, Grade II - 194 kcal/100g
- Whole dried green peas, uncooked - 340 kcal/100g
- Raw split peas, hulled - 348 kcal/100g
- Boiled split peas - 115 kcal/100g
- Dried chickpeas, uncooked - 360 kcal/100g
- Dried cowpeas, uncooked - 343 kcal/100g
- Dried cowpeas, boiled - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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