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Root veg toad-in-the-hole recipe

Root veg toad-in-the-hole recipe

12 ratings

Toad-in-the-hole is a British family favourite, this version makes the most of seasonal root veg like red onion and carrots plus autumnal squash and Tenderstem broccoli. Make it in one big tin and let the whole family take a piece and tuck in! See method

  • Serves 6
  • 15 mins to prepare and 45 mins to cook
  • 291 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 3 tbsp vegetable oil
  • 3 long, thin carrots, scrubbed and halved lengthways
  • 1 red onion, cut into thin wedges
  • 200g butternut squash, peeled and sliced into 1cm-thick half-moons
  • 3 garlic cloves, bashed
  • 100g plain flour
  • 4 large eggs
  • 125ml milk
  • 2 rosemary sprigs, finely chopped
  • 100g Tenderstem broccoli
  • 1 tsp balsamic vinegar
  • mashed or roast potatoes (optional)

For the gravy

  • 1 tbsp vegetable oil
  • 2 red onions, finely sliced
  • 2 garlic cloves, crushed
  • 2 tbsp plain flour
  • 1 vegetable stock cube, made up to 650ml
  • 1 tbsp balsamic vinegar
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1215kj
    291kcal
    15%
  • Fat

    15g 21%
  • Saturates

    2g 11%
  • Sugars

    10g 11%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 28g Protein 9.2g Fibre 4.3g

Method

  1. For the gravy, heat the oil in a saucepan over a low-medium heat and fry the onions, uncovered, with a pinch of salt for 20 mins, stirring regularly, until caramelised.
  2. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Put the oil in a large ovenproof frying pan, shallow casserole dish or baking tray. Add the carrot, onion, squash, and garlic. Season; toss well. Roast for 15 mins.
  3. Whisk the four and eggs in a bowl with a pinch of salt until a smooth, thick paste forms. Gradually add the milk, whisking to make a thin batter with a similar consistency to single cream. Stir in the rosemary.
  4. For the gravy, add the garlic to the onions and cook for 1 min, then sprinkle over the four and mix well. Stir in the stock, season and add the vinegar. Simmer, uncovered, over a low heat for about 20 mins.
  5. Remove the pan from the oven, add the broccoli and pour the batter around the veg. Roast for 25 mins until golden, well risen and puffed. Brush any exposed veg with the vinegar. Serve with the gravy and some potatoes, if you like.

Cook's tip: Use any firm veg you’ve got in the fridge. Parsnips, leeks and fennel all work well.

See more British recipes

Freezing and defrosting guidelines

Freeze gravy only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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