Grochów z gulaszami z indyka
Wojciech Wiśniewski
2026-03-19
1 min. czytania
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1 zdjęcie
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Wykorzystanie mięsa indyka jest opłacalne ze względu na jego niską zawartość tłuszczu oraz duże ilości witamin z grupy B, cynku i magnezu. Proponujemy smaczne i proste w przygotowaniu danie z grochem i warzywami.
Crucial components
– half a cup of buckwheat (80 g), – turkey filet (150 g), – medium-sized carrot (45 g), – medium-sized parsley (60 g), – celery patch (60 g), – small onion (50 g), – a spoonful of natural yogurt (25 g), – half a teaspoon of flour (6 g), – olive oil (5 g), – spices: sweet pepper, dill, thyme, salt.
Preparation method
The initial step involves cutting the turkey meat into cubes, placing it in a pot, and pouring boiling water over it so that the liquid covers the meat, and then cooking it. The next step is to add diced onions as well as grated vegetables: carrots, parsley, and celery and a spoonful of olive oil. We cook everything together for about an hour on a gentle flame, and at the end we season it, add a little natural yogurt and flour. We serve it with boiled buckwheat.
Nutritional components
Protein: 44.9 g Carbohydrates: 81.9 g Fats: 9.7 g Dietary fiber: 14.1 g Total energy content: 543 kcal.
