Gravy, Carrots & Sprouts

Gravy, Carrots & Sprouts


  • Gravy browning
  • Plain Flour
  • Vegetable Water (from the cooked vegetables)
  • Red Wine
  • 3 Large Carrots
  • 200g Sprouts
  • Smoked Streaky Bacon


  1. For the gravy, use the meat juices from the cooked beef and thicken with flour.
  2. Use the vegetable water to make the gravy and colour with gravy browning if not quite dark enough.
  3. Add a good slug of wine.
  4. Taste to check seasoning.
  5. Keep warm until ready to serve.
  6. For the carrots, peel and cut into batons.
  7. Boil in salted water until just tender.
  8. Reserve the water for the gravy and keep the carrots warm until ready to serve.
  9. For the sprouts, cut into quarters and blanch in boiling salted water for a couple of minutes.
  10. Drain and reserve the water for the gravy.
  11. Fry the bacon until crispy and add in the sprouts, tossing through the bacon fat.
  12. Serve immediately or keep warm until ready to serve.
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