A vegetarian version of toad in the hole. What is toad in the hole? It's sausages baked into Yorkshire Pudding. An easy and tasty dish, but I've been avoiding sausages of late.
Yorkshire Pudding Batter:
4 oz (125g) plain flour
1/2 teaspoon salt
150 ml milk (1/4 pint = 1/2 cup)
150 ml water (1/4 pint)
pepper to taste
Whisk batter ingredients together and let sit for at least an hour. Best is to whip this together in the morning and then let it sit until afternoon. This is the unspoken secret about Yorkshire pudding. It has to age in order to be fluffy/puffy and crisp. If it worries you to leave it on the counter, feel free to pop it into the fridge.
2 potatoes cut into chunks
2 carrots peeled and cut into chunks
2 parsnips cut into thick slices
2 Tablespoons olive oil
4 large peeled cloves garlic
Put potatoes, carrots & parsnips in a pan of boiling water and cook for 5 minutes (a quick parboil, they should only begin to be getting soft). Drain and dry off in pan. Preheat the oven to 425 degrees F. Pour oil into a 10-inch roasting pan and heat in the oven for 5 minutes until hot. Pull the pan out and add all the veggies and toss them to coat them in oil. If you want to add some dried herbs or a garlic salt add it now. Roast the vegetables in the oven for 30 to 35 minutes until they are browning. Give the batter one more stir before adding to the pan. Bake for another 30 to 35 minutes until the batter is puffed and crisp. Serve.