Roasted Vegetable Yorkshire Pudding
The Modern Classic – Roasted Vegetable Yorkshire Pudding
Bursting with golden roasted celeriac, tender leeks, and earthy mushrooms, this dish combines a crisp, airy batter with a rich, seasoned vegetable filling for the ultimate comfort food.
The secret to a perfect Yorkshire pudding is a piping hot pan and even heat distribution—precisely what The Whatever Pan is designed for. Its cast aluminium body ensures the oil reaches the perfect temperature to “seal” the batter instantly, creating those signature high, crispy edges. By using your Chopaholic Oriental Knives to dice the celeriac and leeks uniformly, you ensure every bite of the filling is tender and caramelized. Mixing your batter in the Jean Patrique Plastic Mixing Bowls allows for a smooth, aerated consistency, which, when combined with a touch of horseradish, brings a sophisticated depth of flavor to this rustic family favorite.
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Serves
6
Course
Side Dish / Main
Prepare
20 mins
Cooks
55 mins (including veg roasting)
1 celeriac, cubed
4 leeks, sliced
250g/12.3oz Portobellini mushrooms, sliced
4 tbsp olive oil
Fresh thyme
Large handful Romaine lettuce, torn
Salt, to taste
For the batter
225g/8oz plain flour
Pinch of baking powder
4 large eggs
300ml/10fl oz. milk
3 tbsp creamed horseradish
Salt & black pepper, to taste
Fresh thyme & rosemary
1 Preheat your oven to 200°C/400°F.
2 Prepare your vegetables using the Chopaholic Oriental Chef’s Knife Set, ensuring the celeriac is cut into small, even cubes for consistent roasting.
3 Add the celeriac, leeks, and mushrooms to your Whatever Pan with 2 tbsp of olive oil and fresh thyme. Stir-fry on the stovetop until the vegetables are soft and take on a golden hue. Remove the vegetables and set aside.
4 Wipe the Whatever Pan clean, drizzle in the remaining 2 tbsp of olive oil, and place it in the oven for 5 minutes until the oil is shimmering hot.
5 Meanwhile, in your Jean Patrique Plastic Mixing Bowl, whisk together the flour, baking powder, eggs, and milk until the batter is completely smooth.
6 Stir in the creamed horseradish, fresh thyme, salt, and pepper into the batter.
7 Carefully remove the hot Whatever Pan from the oven. Scatter the Romaine lettuce across the base, then immediately pour in the batter.
8 Quickly arrange the pre-cooked roasted vegetables on top of the batter.
9 Bake for 25 minutes without opening the oven door, until the pudding has puffed up and is deep golden brown.
10 Garnish with extra fresh thyme, rosemary, and a pinch of salt. Serve immediately while hot and airy.
| Nutrient | Per Serving |
|---|---|
| Energy | 1,380kJ / 330kcal |
| Fat | 14g |
| Saturated Fat | 3g |
| Carbohydrates | 38g |
| Sugars | 6g |
| Fiber | 7g |
| Protein | 12g |
Nutritional information is an estimate per serving. Values may vary based on the size of the vegetables used.