The Best Guide for the NN12 Area

Roasted Veg Toad In The Hole With Onion Gravy

Author: Riverford Organics

Published: 16th July 2013 09:03

 

Try all sorts of veg with this, even roasted broccoli would be good. Some veg will take longer to cook than others, add at different stages. Root veg first, then softer veg e.g. peppers, broccoli.

Preparation Time: 20 mins

Cooking Time: 80 mins

Serves: 4 people

Ingredients

• approx 1-1.5kg mixed veg e.g. parsnips, squash, carrots, swede, red pepper, celeriac, potato, onions
• leaves from 2 sprigs fresh thyme, or some chopped rosemary leaves (or 1 tsp dried herbs if fresh not available)
• 75g plain flour
• 1 egg
• 100ml milk
• 25ml water
• salt + pepper
• 250g onions, peeled + finely sliced
• knob of butter
• 1 tsp sugar
• splash worcestershire sauce (use balsamic vinegar if vegetarian)
• 1 tbsp plain flour
• 450ml veg or chicken stock
• salt + pepper

 

 Instruction

1. Make the batter in a large bowl: Mix the flour with a little salt. Make a well and add the egg. Mix with the flour then gradually add the milk and water, whisking until you have a smooth batter.
2. Make the gravy: heat the butter in a pan and add the onions, a little salt and a teaspoon of sugar.
   Gently cook until the onions are very soft and turning a caramel colour. Add a splash of Worcestershire sauce or balsamic vinegar if vegetarian, then the flour and stir well. Gradually add the stock a ladle at a time, stirring constantly until the gravy is smooth.
3. In a baking dish toss the veg in a little olive oil, add the herbs, season with salt and pepper and roast at 180°C until tender. Remove from the oven and add a couple more tablespoons of oil to the baking dish.
   
4. Turn the oven up to 220°C, return the dish and veg to the oven until the oil is hot, then add the batter to the baking dish. Cook for 25-30 mins or until the batter has puffed up, looks brown and crisp on top and has cooked through. Serve with the onion gravy.

 

Courtesy of  Riverford Organics

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