This recipe arrived with the Riverford Seasons Veg box yesterday and I knew we had to have it - as well as using up a lot of leftover root veg, it was a great meat-free main course. For 2, simply roast some root veg, about a kilo in total - I used carrot, parsnip and swede, and also added a leek, an onion, a big mushroom, and the remains of a red pepper and some butternut squash. About 40 minutes in a hot oven with a couple of tablespoons of olive oil and fresh thyme. Pour over a batter made with 75g plain flour, 1 large egg, 100ml of milk and 25ml of water. Season well and pour the batter over and around the roasted veg, and bake for 30 minutes until puffed and crisp. I served this with an onion gravy made by slowly sauteeing a large sliced red onion in a little oil, with a teaspoon of sugar. When soft, add a teaspoon of flour, then stir in about 250ml of veg stock. Bring to the boil, add a splash of soy sauce, some red wine if you have it, and a good teaspoon of redcurrant jelly. Serve with the toad.
This sounds completely scrummy. Is it of your own inventing?
ReplyDeleteJ x
Hi Joy! No, it is from Riverford Organics. Their cookbook and weekly recipes are so inspiring and we are eating much less meat as a consequence, which can only be a good thing. Here is a link to the recipe. http://www.riverford.co.uk/feed/norton/in:recipes/roasted-veg-toad-in-the-hole-with-onion-gravy/ I gussied up the gravy a little as I wanted something a bit piquant to perk up the delicious but essentially stodgy toad. This was such a cheap and satisfying meal, we are bound to make it again with all sorts of variations in the veg.
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