Vegetable Toad in the Hole
Toad-in-the-Hole for vegetarians, with baby carrots, green beans & sweetcorn. It can be made in one large dish or in individual Yorkshire pudding tins/pans. When I made it, I used bigger carrots, twice the corn & the wholegrain mustard I used had roasted garlic flavour. We enjoyed it with some tomato sauce (ketchup) and sour cream. This recipe and the following tip come from What's Cooking Vegetarian by Jenny Stacey. TIP: It is important that the oil is hot before adding the batter so that the batter begins to cook and rise immediately.
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INGREDIENTS
NutritionBatter
- 3⁄4cup plain all-purpose flour
- 2
- 3⁄4cup milk
- 2teaspoons coarse grain mustard
- 2tablespoons vegetable oil
Filling
- 2tablespoons butter
- 2
- 1
- 75g baby carrots, halved lengthways
- 50
- 50
- 2
- 1teaspoon coarse grain mustard
- 1tablespoon chopped mixed herbs
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DIRECTIONS
- Preaheat oven to 200degC
- To make batter:
- sieve the flour & a pinch of salt into a largge bowl, make a well in the centre & beat in the eggs & milk, stir in 1 tsp of mustard & set aside.
- Pour the oil into a large shallow ovenproof dish and heat in oven for 10 minutes.
- To make filling:
- Melt the butter in frying pan (skillet) and saute the onion & garlic for 2 mins, stirring.
- Cook the carrots & beans in some boiling water for 7 mins, or until tender. Drain well.
- Add the corn & tomatoes to the frying pan along with the mustard & herbs, season well and add the carrots & beans.
- Carefully remove the dish from the oven and pour in the batter.
- Spoon the vegetables into the centre, return to the oven & cook for 30-35 minutes until the batter has risen and set.
- Serve immediately.
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