How To Make Root Veg & Pancetta Toad-in-the-Hole with Onion Gravy
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Serves:
Ingredients
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup pancetta, diced
- 1 cup mixed root vegetables (carrots, parsnips, turnips), peeled and cut into chunks
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef or vegetable broth
- 1 tsp Worcestershire sauce
- 1 tsp cornstarch (optional, for thickening)
- Salt and pepper to taste
Instructions
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Preheat the oven to 425°F (220°C). Place a baking dish or skillet in the oven to preheat as well.
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In a mixing bowl, whisk together the eggs, flour, milk, salt, and black pepper until smooth. Let the batter rest for 10 minutes.
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In the meantime, heat a skillet over medium heat and cook the diced pancetta until crispy. Remove the pancetta from the skillet and set aside.
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In the same skillet, add the olive oil and root vegetables. Sauté for 5 minutes, or until slightly softened. Remove from heat.
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Carefully remove the preheated baking dish from the oven and pour in the batter. Quickly add the sautéed root vegetables and pancetta, distributing them evenly in the dish. Return the dish to the oven.
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Bake for 25-30 minutes, or until the toad-in-the-hole is puffed and golden brown.
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While the toad-in-the-hole bakes, prepare the onion gravy. In the same skillet used for the pancetta and root vegetables, add the sliced onion and garlic. Sauté until softened and slightly caramelized.
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Pour in the broth and Worcestershire sauce. Simmer for 5 minutes to reduce slightly. If desired, mix cornstarch with a little water and add to the gravy to thicken.
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Season the gravy with salt and pepper to taste.
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Serve the hot toad-in-the-hole with the onion gravy poured over the top.
Nutrition
- Calories : 478kcal
- Total Fat : 20g
- Saturated Fat : 6g
- Cholesterol : 201mg
- Sodium : 858mg
- Total Carbohydrates : 54g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 21g
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