Three-in-one braised vegetables

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  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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• Ilovesussex

  04 April 2010

  Ilovesussex commented on this recipe

  I added chopped cabbage to the pan at the same time as the peas. Very good addition.

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• vegetarian recipes

  16 December 2010

  vegetarian recipes commented on this recipe

  use veggie stock as it goes much better with all the veg. good idea though.

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• whats4t

  28 November 2011

  whats4t commented on this recipe

  using the stock from boiling parsnips makes the absolutely best gravy ever, in fact the stronger tasting veg, sprouts swede cabbage etc., are all excellent for gravies.

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http://www.bbcgoodfood.com/recipes/5030/

http://www.bbcgoodfood.com/recipes/5030/

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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, sugar 9g, salt 0.62 g

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