Roasted vegetable yorkshire pudding traybake
- March 2019
- Serves 6
- Hands-on time 25 min, oven time 50-55 min
Our giant Yorkshire pudding traybake makes an impressive vegetarian main. It’s bursting with roasted vegetables, including celeriac, shallots, kale and wild mushrooms, and is crying out to be drowned in onion gravy.
Find all of our impressive vegetarian bake recipes here.
- 15.2g (3.7g saturated)
- 35.8g (6.2g sugars)
- 1 celeriac, trimmed and cut into 1cm wedges
- 6 medium shallots, peeled and halved lengthways
- 250g portobellini mushrooms, halved or quartered if large
- A few fresh thyme sprigs
- 4 tbsp olive oil
- Large handful kale, thickly sliced
- 2 fresh rosemary sprigs
- Small handful fresh sage leaves
- Pinch sea salt flakes
- Quality veggie gravy to serve
For the batter
- 225g plain flour
- Pinch baking powder
- 4 large free-range eggs
- 300ml whole milk
- 3 tbsp creamed horseradish
- 2 fresh thyme sprigs, leaves picked
You’ll also need…
- 1.5 litre baking dish or shallow casserole
- Heat the oven to 200°C/180°C fan/gas 6. Put the celeriac, shallots, mushrooms and most of the thyme sprigs in a large roasting tin, drizzle with 2 tbsp of the oil and sprinkle with salt and pepper. Roast for 25 minutes, turning the vegetables halfway through, until tender and starting to caramelise.
- Drizzle the remaining 2 tbsp oil into the 1.5 litre baking dish, then warm in the oven for 5 minutes.
- Meanwhile, for the batter, sift the flour and baking powder into a large mixing bowl, then make a well in the centre. Crack in the eggs, then pour in the milk. Using a balloon whisk, beat to make a smooth batter (you should see bubbles start to appear on the surface). Whisk in the horseradish, thyme leaves and some salt and pepper.
- Sprinkle the kale into the warm oil in the baking dish/casserole (see tip), then pour in the batter and arrange the roasted veg on top. Bake for 25-30 minutes until puffed up, golden and cooked through.
- Roughly chop the remaining thyme sprigs, along with the leaves from the rosemary sprigs and the sage leaves. Mix with the salt. Sprinkle over the pud to serve, along with a jug of piping hot gravy, some mustard and horseradish sauce.
Add a few teaspoons of dijon or wholegrain mustard, or a splash of madeira, to the batter to boost the warming flavours.
Cover and chill the cooled roast veg for up to 24 hours. Continue from step 2.
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