Roast beef, Yorkshire pudding and vegetables

"Make a traditional Sunday roast with all the trimmings, including your own Yorkshire puddings and gravy – both are easier than you think! Searing the beef before roasting it enhances the flavour of the meat. Serve with Savoy cabbage and Chantenay carrots."
Prep time:
30 min
Cook time:
1 hr 25 min
Servings:
4 people

Health Score

High
Medium
Low
8.4 / 10
High score

Glycemic Index

Index
54
Low
Load
19
Moderate

Nutrition per serving:

Calories535.57 kcal27%
Fat27.70 g40%
Carbs35.05 g13%
Sugars9.93 g11%
Protein34.86 g70%
Sodium551.40 mg28%
Fiber6.65 g24%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
54
Low
Glycemic Load
19
Moderate

Ingredients

500g beef roasting joint
25ml olive oil
salt
pepper
75g plain flour
75ml milk
55ml water
30ml sunflower oil
1 egg
1 savoy cabbage, leaves washed and sliced
200g 'Chantennay' carrots
25g butter
100ml red wine
300ml beef stock
1tbsp brown sugar
1tbsp cornflour
1tbsp water

Directions

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