Veggie-Packed Toad-in-the-Hole

Veggie-Packed Toad-in-the-Hole

Serves 6 to 8

We gave the classic British combination of sausages and Yorkshire pudding batter an update with the addition of roasted root vegetables and spinach. It makes an ideal brunch or lunch, or add a tossed salad and light red wine for a casual dinner.

  • 3 teaspoons extra-virgin olive oil, divided
  • 3 large eggs
  • 1 1/2 cups milk
  • 1/2 teaspoon fine sea salt
  • 1 1/2 pounds fresh sausages (about 6 large or 10 to 12 small)
  • 1 1/3 cups whole wheat pastry flour
  • 1 (12-ounce) large sweet potato, peeled and cubed
  • 3 carrots, cubed
  • 1/4 teaspoon freshly ground black pepper
  • 2 parsnips, cubed
  • 1/2 (16-ounce) package frozen spinach, thawed and squeezed dry
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In a blender, combine milk, eggs and salt; blend until smooth. Add flour and pulse just until combined. Cover and refrigerate.

Preheat the oven to 425°F. Place carrots, parsnips and sweet potato in a 9x13-inch baking pan. Drizzle with 2 teaspoons oil and sprinkle with pepper. Roast, stirring once or twice, until browned and tender, about 25 minutes.

Meanwhile, heat remaining 1 teaspoon oil in a large skillet over medium heat. Add sausages and cook, turning frequently, until well browned, 6 to 7 minutes. 
Arrange sausages and spinach on top of vegetables. Pour batter around sausages and bake until batter is puffed and browned, about 30 minutes.

Nutritional Info: 
Per Serving:490 calories (230 from fat), 26g total fat, 7g saturated fat, 180mg cholesterol, 810mg sodium, 35g carbohydrate (7g dietary fiber, 7g sugar), 28g protein

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