Roast Vegetable Yorkshire Puds
This tasty veggie dish makes a cheap and cheerful main course – though you could serve it as part of a Sunday lunch with roast meat. It’s made with winter vegetables roasted with a few cumin seeds to add a warm, spicy note, and baked in Lakeland Oval Pie Dishes in a traditional Yorkshire pudding batter.
For the veggies
- 2 tbsp olive oil
- 250g sweet potato or butternut squash, peeled and cut into chunks
- 200g carrots, sliced
- 200g parsnips, peeled and cut into chunks
- 1 red onion, sliced into wedges
- 1 tsp cumin seeds
For the batter
- 100g plain flour
- ¼ tsp salt
- 1 large egg
- 300ml semi-skimmed milk
To cook the batter
- 2 tsp vegetable oil
- Preheat the oven to 210°C/Gas 7.
- Drizzle the olive oil onto a Multi-Purpose Oven Tray or roasting tin and add the sweet potato or butternut squash, carrots and parsnips. Toss to coat in the oil, then transfer to the oven and roast for 15 minutes.
- Add the red onion and cumin seeds to the oven tray, toss with the other vegetables and roast for a further 12-15 minutes while making the batter.
- Put the flour into a mixing bowl and add the salt, egg and milk. Beat with a whisk to make a smooth batter (this will only take a few moments). Transfer to a jug to make pouring easier, then cover and leave to stand.
- Put ½ tsp vegetable oil into each of the 4 Oval Pie Dishes. Remove the vegetables from the oven and share them between the four dishes. Transfer to the oven for 2-3 minutes to heat them, then quickly pour the batter around the vegetables and close the oven door. Bake for a further 25 minutes, until the batter is puffed up and golden brown.
Make sure the vegetables are tender before you cook them in the batter. If you like, serve with gravy made with instant vegetable gravy granules, enhanced with a few sliced chestnut mushrooms and some snipped fresh chives.
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