Carrot Toad in the Hole

Carrot Toad in the Hole

First things first, this is not traditional, I mean to say that Toad in the Hole is traditional, but not Vegetarian-Carrot-Toad in the Hole. Ok, now that I have said this, Toad in the Hole is a popular dish usually made with sausage and Yorkshire pudding baked together, this is a vegetarian version with carrot and onion replacing the sausage. The addition of a little chili and paprika adds a nice kick and makes for a pretty, and delicious, vegetarian main.

A few things I learned (sadly, after) making this recipe, but I hope will help you, if you try it!

  1. If a Toad in the Hole recipe does not rise, some people call it a Frog in the Bog :)

  2. The pan should be VERY hot when the batter is put in, and the oil matters – don’t skimp, it is necessary for the rising of the batter.

  3. The batter should touch the bottom of the pan, so don’t overcrowd with too many vegetables. I am often greedy and want more veg, but if you fill the dish too full, the batter won’t cook properly or rise.

  4. It appears that you can make Yorkshire pudding (which is essentially what the batter is for this recipe) in glass, but is generally more successful in metal (due to heat retention).

  5. Even if this recipe doesn’t turn out perfectly, it is still quite tasty! So dive in!

Carrot Toad in the Hole

1 ½ cups/ 180g all-purpose flour
3 large eggs
1 1/8 cups/ 280ml whole milk
1 Tbsp wholegrain mustard
1 Tbsp dijon mustard

10 oz/ 300g carrots, cut into halves or quarters if they are large
2 red and or/yellow onions, peeled, cut into wedges
1 red chilli, deseeded, finely diced, reserve a few slices for garnish
1 tsp paprika
4 Tbsp olive oil
Salt to taste
Cilantro for garnish (optional)

Equipment
Deep 11in x 8in / 30cm x 20cm roasting tin

1. Heat the oven to 445°F/200°C.

2. Sift the flour into a large bowl with a good pinch of salt. Make a well in the center, add the eggs and milk and whisk to combine into a smooth batter. Stir in the mustard and set the batter aside in the refrigerator to rest while you prepare the vegetables.

3. Toss the carrots and onions with a good pinch of salt, chili, paprika, and oil in the tin. Roast for 15 minutes, then increase the heat to 220°C/200°C fan/gas 7 and cook for 5 more minutes until the oven and pan are nice and hot. Quickly pull the pan out of the oven and close the oven door. Pour the batter directly onto the pan around the vegetables, quickly return to the oven. Bake for 20 minutes without opening the oven door until golden brown and risen.

4. Cut the bake into squares and serve with a bright salad.

 Adapted from Delicious Magazine

 

Great BritainMaria DawsonEntree, VegetarianComment