Sunday Roast

Name: Sunday Roast
Total time: 5400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 kg King Edward Potatoes; 2 Chicken Breasts; 2 Carrotts; 1 box Sage & Onion Stuffing; 1 Swede; 1 Parsnip; 1 can Peas; 2 Yorkshire Pudding; 300 ml Gravy

excalibur @cook_3305757

Sunday Roast

excalibur @cook_3305757

Saved

Ingredients

1 hour 30 mins

2 servings

1 kgKing Edward Potatoes
2Chicken Breasts
2Carrotts
1 boxSage & Onion Stuffing
1Swede
1Parsnip
1 canPeas
2Yorkshire Pudding
300 mlGravy

Saved

Steps

1 hour 30 mins

1

Peel & boil potatoes on low heat in large pot for about an hour
2

preheat oven on medium heat, and place boiled potatoes on baking tray & roast for 50 mins
3

Peel swede, carrotts & parsnip, then slice into small pieces
4

Place swede, carrotts & parsnip & peas into different pots with 500 ml of water & boil for 5mins
5

When swede & parsnips come to boil drain water and mash both, drain carrotts & peas
6

Add stuffing mix to 150 ml of water and bring to boil stiring regulary until fluffy
7

place yorkshire puddings in oven with potatoes for last 4 mins
8

Add 3 teaspoons of gravy mix to measuring pot then boil water and add to gravy mix stirring frequently
9

Take pots and yorkshire puddings out of oven add to plate along with over ingredients pour over gravy
10

Add salt & Pepper to liking