with Parmesan and Veggies
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground pork • Carrot • Yellow potato • Spinach • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Shallot • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor).
Allergens
Tags
Ground Pork
250 g
Crushed Tomatoes with Garlic and Onion
0.5 unit(s)
Carrot
1 unit(s)
Yellow Potato
150 g
Baby Spinach
113 g
Shallot
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Sun-Dried Tomato Pesto
0.125 cup
Vegetable Stock Powder
7.5 g
Cream Sauce Spice Blend
10 g
Oil
0.5 tbsp
Sugar
0.5 tsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, preheat the oven to 475°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To an unlined baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 16-18 min, flipping halfway through, until tender and golden.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- Heat a large pot over medium-high.
- When hot, add pork, carrots and shallots to the dry pot. Season with salt and pepper.
- Cook for 4-5 min, stirring often and breaking up pork into smaller pieces, until no pink remains.** (NOTE: It’s okay if bits of pork stick to the bottom of the pot at this step.)
- To the pot, add Cream Sauce Spice Blend, stock powder and 1/2 tsp (1 tsp) sugar. Stir to coat.
- Add half the pesto (use all for 4 servings), half the crushed tomatoes (use all for 4 servings) and 2 cups (3 cups) water.
- Bring to a boil over high and cook, stirring often to remove any pork stuck to the bottom of the pot.
- Reduce heat to medium-low.
- Cover and cook for 7-9 min, stirring occasionally, until carrots are tender and stew has thickened slightly.
- To the pot, add roasted potatoes and spinach. Stir for 1 min, until spinach wilts. Season with salt and pepper.
- Divide stew between bowls.
- Sprinkle Parmesan over top.
580
kcal
Calories
30
g
Fat
11
g
Saturated Fat
44
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
33
g
Protein
90
mg
Cholesterol
1740
mg
Sodium
0.4
g
Trans Fat
1750
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
