The perfect vegetarian alternative to toad in the hole. Instead of using (slightly boring) veggie sausages, this recipe uses roast root vegetables for a really fun, colourful, and sausage-free weeknight dinner. It’s really low maintenance and easy to make (the oven does all the work for you!).

Root in the hole

Prep Time: 15 Mins

Cook Time: 60 Mins

Difficulty: Easy

Serves: 2-3

Ingredients

  • Root Vegetables - enough to fill a baking dish (try carrots, parsnips, swede, colourful potatoes, anything that will be fun to roast - the more colourful the better)

  • Eggs - 4

  • Plain Flour - 200g

  • Milk - 200g

  • Rosemary - 2 to 3 sprigs

  • Olive Oil

Method

Root in the Hole Step One - Roast Veg

Pre-heat the oven to 180°C (200°C for non-fan ovens).

Peel the root vegetables, if using large vegetables like swede then chop them into thick chunks (like very large chips).

Add the vegetables to a deep dish with seasoning and a few glugs of olive oil.

Bake for 30 mins, turning occasionally.

 

Root in the Hole Step Two - The Batter

Once the veg has been cooking for 30 mins, take out of the oven and arrange the vegetables in the dish in their final cooking position i.e. evenly space out, and add the rosemary. Return to the oven and increase the temperature to 220°C (240°C for non-fan ovens).

Whilst the oven temperature is rising, add the flour to a bowl and whisk in the eggs until it makes a thick paste. Then a little at a time whisk in the milk until fully incorporated.

Open the oven door and slide the dish full of vegetables out slightly. Pour in the batter and return to the oven.

Cook for a further 25 minutes (without opening the oven door)

 

Root in the Hole STEP Three - Root in the hole

Remove from the oven and serve straight away.

And that’s in, hope you enjoy!