Roasted roots in the hole

Style at Home (UK) - - Country Kitchen -

Takes 1hr serves 4 Pre­heat the oven to 200°C/gas 6. Brush a roast­ing tin with 4tbsp veg­etable oil. Add 500g quar­tered Chante­nay car­rots, 250g halved baby parsnips, 2 chopped red onions and 2 chopped leeks. Cook for 25 mins. To make the bat­ter, whisk 4 eggs, 200g plain flour, 1tsp sea salt and 200ml milk un­til smooth. Turn the veg­eta­bles, take half of them out, pour in the bat­ter and toss the veg­eta­bles back in, adding a few sage leaves. Re­turn to the oven and cook for 30 mins un­til the bat­ter is golden and shrink­ing from the sides of the tin.

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