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Three-in-one braised vegetables

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

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 103
  • Carbohydrates 12
  • Saturated Fat 2
  • Sugar 9
  • Protein 6
  • Fat 4
  • Fibre 7
  • Salt 0.62

Nutrition per serving

  • Calories 103
  • Carbohydrates 12
  • Saturated Fat 2
  • Sugar 9
  • Protein 6
  • Fat 4
  • Fibre 7
  • Salt 0.62

Ingredients

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

Method

  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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