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Veggie-Packed Toad-in-the-Hole

Serves 6 to 8
Time 1 hr
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.
Ingredients
  • 1 1/2 cup reduced-fat (2%) milk
  • 3 large eggs
  • 1/2 teaspoon fine sea salt
  • 1 1/3 cup whole wheat pastry flour
  • 3 carrots, chopped
  • 2 parsnips, chopped
  • 1 (12.0-ounce) large sweet potato, peeled and chhopped
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pound fresh sausages (about 6 large or 10 to 12 small)
  • 1/2 (16.0-ounce) package frozen spinach, thawed and squeezed dry
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 cup reduced-fat (2%) milk
  • 3 large eggs
  • 1/2 teaspoon fine sea salt
  • 1 1/3 cup whole wheat pastry flour
  • 3 carrots, chopped
  • 2 parsnips, chopped
  • 1 (12.0-ounce) large sweet potato, peeled and chhopped
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pound fresh sausages (about 6 large or 10 to 12 small)
  • 1/2 (16.0-ounce) package frozen spinach, thawed and squeezed dry