Three-in-one braised vegetables

Three-in-one braised vegetables

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(3 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
This dish is so handy - while the veg cook, you're making a tasty stock for the gravy, too

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal103
  • fat4g
  • saturates2g
  • carbs12g
  • sugars9g
  • fibre7g
  • protein6g
  • salt0.62g
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  • 400g ready-trimmed Brussels sprout, halved

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 2 large carrot, sliced on the diagonal



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 chicken stock cube
  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g frozen pea


  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.

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Comments (6)

whats4t's picture

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.

grandmagrandad's picture

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

ilovesussex's picture

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

hlnharrison's picture

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.

yurrnae's picture

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.

gemconyard's picture

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

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