VEGETABLE WITH HOLES RECIPES

VEGETABLE TOAD-IN-THE-HOLE RECIPE - MARTE MARIE FORSBERG ...

Vegetable Toad-in-the-Hole Recipe - Marte Marie Forsberg ... image

This traditional English pub dish is usually made with sausages baked into a Yorkshire pudding batter, but blogger Marte Marie Forsberg makes her delightful version with fresh vegetables and herbs instead. Slideshow: More Brunch Recipes

Provided by Marte Marie Forsberg

Categories Eggs

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 16

Ingredients

2 large eggs
3/4 cup whole milk
3/4 cup all-purpose flour
2 tablespoons plus 1 teaspoon whole-grain mustard
3 tablespoons vegetable oil
Sea salt
2 small carrots, cut into 2-inch lengths
2 tablespoons unsalted butter
1 medium onion, cut into 1/2-inch-thick wedges
2 garlic cloves, sliced
2 ounces haricots verts or thin green beans
1 cup halved cherry tomatoes
1 tablespoon finely chopped basil
1/2 teaspoon finely chopped thyme
1/2 teaspoon finely chopped rosemary
Pepper

Steps:

In a medium bowl, beat the eggs with the milk, flour, 2 tablespoons of the mustard, 1 tablespoon of the oil and a generous pinch of salt. Let the batter stand for 15 minutes.
Preheat the oven to 400°. Set a steamer basket in a medium saucepan filled with 1 inch of water. Add the carrots, cover and steam over high heat until just tender, about 4 minutes.
Add the remaining 2 tablespoons of oil to a 9-inch-square baking pan and heat in the oven for 10 minutes.
Meanwhile, in a large skillet, melt the butter. Add the onion, garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the onion just starts to soften, about 3 minutes. Add the haricots verts and cook, stirring, until the onion is lightly browned and the beans are just softened, 3 to 4 minutes. Add the carrots, tomatoes, basil, thyme, rosemary and the remaining 1 teaspoon of mustard and cook, stirring, until hot, about 1 minute. Season the vegetables with salt and pepper.
Pour the batter evenly into the hot pan and scatter the vegetable mixture on top. Bake for 30 to 35 minutes, until puffed and lightly browned. Cut into squares and serve.

VEGETARIAN TOAD IN THE HOLE | SAINSBURY'S RECIPES

Vegetarian toad in the hole | Sainsbury's Recipes image

Traditional toad in the hole gets a healthier twist with this vegetarian recipe. Throw chunks of roasted butternut squash, caramelised red onions and juicy aubergines into fluffy Yorkshire pudding mix, and finish off with a drizzle of thick balsamic glaze for a delicious vegetarian dinner

Provided by Sainsbury's

Total Time 85 minutes

Prep Time 20 minutes

Cook Time 65 minutes

Yield 4

Number Of Ingredients 11

Ingredients

300g butternut squash, peeled, seeds removed and diced into 1-2cm cubes
2 red onions, peeled and cut into quarters
200g baby aubergines, sliced in half lengthways
2 tbsp olive oil
200g plain flour
3 large eggs
275ml semi-skimmed milk
7g rosemary, leaves only, finely chopped
200g tenderstem broccoli, ends trimmed
270g cherry tomatoes
1 tbsp balsamic glaze

Steps:

Preheat the oven to 200°C/180°C/gas mark 6. Add the butternut squash, onion and aubergine to a medium roasting tray. Drizzle with 1 tbsp oil, season well and toss together. Transfer to the oven and roast for 25 minutes.

Add the flour to a bowl. Make a well in the middle and crack the eggs into it. Use a whisk to mix it together, then slowly add the milk, whisking all the time. Whisk in the rosemary.

Once the veg has roasted, remove from the oven and transfer the vegetables to a large bowl. Add the remaining oil to the tray and place back in the oven. Leave for 10 minutes or until very hot. Remove from the oven and add the batter – it should sizzle.

Scatter over the roasted vegetables and add the broccoli and cherry tomatoes. Give the tray a little shake and place back in the oven for 30 minutes or until the batter has risen and is golden all over. Serve drizzled with the balsamic glaze.

Nutrition Facts : Calories 439 calories, FatContent 11.8 grams, SaturatedFatContent 3.0 grams, SugarContent 18.6 grams, SodiumContent 280.0 milligrams salt, CarbohydrateContent 61.3 grams, FiberContent 7.0 grams, ProteinContent 17.4 grams

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