Photo: Kevin McCutcheon
Spring veg & spelt stew
8 ingredients
5 min + 25 min
Serves 2
openrecipes
Use seasonal veg in a new way with this light one-pot
Estimated Nutrition (whole recipe, rough)
361
Calories
33g
Protein
17g
Fat
18g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Spelt | not in our table | 0 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- ½ bunch spring onions , cut into 2cm pieces
- 2 sticks celery , finely chopped
- 150g baby carrots , halved
- 100g spelt
- 700ml vegetable stock or chicken stock
- 200g broad beans , blanched and podded
- ½ small bunch tarragon , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes