Three-in-one braised vegetables

Recipe uploaded by

Barney Desmazery

3 ratings

Recipe by Barney Desmazery

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1. Tip the sprouts and carrots into a pan and cover with boiling water. Sprinkle in the stock cube, add the butter and bring to the boil.
2. Simmer for 8-10 mins until the veg are tender. Add peas and cook a few mins more.
3. Rest the veg in the stock until you want to make the gravy, then drain over the roasting tin.

Per serving

103 kcalories, protein 6g, carbohydrate 12g, fat 4 g, saturated fat 2g, fibre 7g, salt 0.62 g

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• Recipes

  19 December 2007

  Recipes rated this recipe

  

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• gemconyard

  15 June 2008

  gemconyard rated and commented on this recipe

  

  Great alternative to plain boiled veg, quick and easy to prepare. Nice fresh flavour.

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• cmf-foodfile

  04 December 2008

  cmf-foodfile commented on this recipe

  Sorry - but I so cannot see the drained water being used for gravy, or anything else, when it's had b'srpouts cooked in it. I use my veg water and potato water without fail, for soup or gravy, but absolutely not if it has had b'sprouts, cabbage or cauliflower, and maybe kale. Most other veg, including broccoli and spinach, even parsnip and turnip flavours, go into the soup pot.

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• hlnharrison

  27 January 2009

  hlnharrison rated and commented on this recipe

  

  Of course the strained liquid can be used for gravy. It is not water it is chicken stock. I have made this several times as it behaves so well when left. The vegetables do not overcook so great when you are entertaining a crowd.

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Ingredients

• 400g ready-trimmed Brussels sprouts , halved
• 2 large carrots , sliced on the diagonal
• 1 chicken stock cube
• 25g butter
• 100g frozen peas

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Counts as 2 of 5-a-day

Ingredients

• 400g ready-trimmed Brussels sprouts , halved
• 2 large carrots , sliced on the diagonal
• 1 chicken stock cube
• 25g butter
• 100g frozen peas

Per serving

103 kcalories, protein 6g, carbohydrate 12g, fat 4 g, saturated fat 2g, fibre 7g, salt 0.62 g

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