Root Veg & Pancetta Toad-in-the-hole With Onion Gravy
This savory toad-in-the-hole recipe is a comforting dish that combines crispy pancetta, mixed root vegetables, and a fluffy rosemary-infused Yorkshire pudding. The dish is served with a rich and flavorful onion gravy that ties all the flavors together beautifully. This hearty meal is perfect for a cozy family dinner or a festive gathering.
— Constant Cookbook
Ingredients
- 140g plain flour , plus 2 tbsp for the gravy
- 1 tsp baking powder
- 4 rosemary sprigs, leaves picked and chopped
- 4 large eggs
- 200ml milk
- 70g pack pancetta slices
- 600g mixed root vegetables , peeled and cut into wedges or batons (we used carrots, parsnips and beetroot)
- 2 small red onions , cut into wedges
- 3 tbsp vegetable oil
- 4 tbsp onion chutney
- 3 tbsp balsamic vinegar
- 500ml beef stock
- peas , to serve (optional)
Instructions
- Heat oven to 220C/200C fan/gas 7. Mix the flour, baking powder, rosemary, eggs and milk in a jug. Set aside.
- Wrap the pancetta slices around some of the root veg, then tip into a large roasting tin. Add the onions, season and drizzle with the oil. Bake for 25 mins. Increase oven to 240C/220C fan/gas 9.
- Remove the tin from the oven and pour in the batter mixture. Return to the oven and bake for 10 mins until puffed up and golden, then lower to 220C/200C fan/gas 7 and bake for a further 15 mins.
- To make the gravy, put the onion chutney, balsamic vinegar and flour into a saucepan, stir well, then bubble for 1-2 mins over a medium heat. Pour in the stock and whisk until smooth, then bring to a simmer and bubble for 5 mins until thickened. Serve the toad-in-the-hole with the onion gravy and peas, if you like.
Cook Time
50M
Prep Time
PT25M
Yield
Serves 4
Nutrition
- Calories: 514 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 59 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.7 milligram of sodium
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