Baked Root Vegetables
The recipe Baked Root Vegetables can be made in around 45 minutes. This side dish has 252 calories,
Root veg pancetta toad in the hole with onion gravy
Ingredients
- 140g plain flour, plus 2 tbsp for the gravy
- 1 tsp baking powder
- 4 rosemary sprigs, leaves picked and chopped
- 4 large eggs
- 200ml milk
- 70g pack pancetta slices
- 600g mixed root vegetable, peeled and cut into wedges or batons (we used carrots, parsnips and beetroot)
- 2 small red onions, cut into wedges
- 3 tbsp vegetable oil
- 4 tbsp onion chutney
- 3 tbsp balsamic vinegar
- 500ml beef stock
- peas, to serve (optional)
Instructions
Root veg & pancetta toad-in-the-hole with onion gravy serves 8 original recipe by BBC Good Food.
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