If you have been hanging out here for any period of time you will have heard of ‘Yorkshire Pudding’ and Toad in the Hole, this is another variant of this classic British rustic treat. I’m pretty sure my Grandad who was a butcher will be turning in his grave at the though of this Roasted Balsamic Vegetable Toad in the Hole, not just because he would have no idea what Balsamic Vinegar is, but also a Vegetable Toad in the Hole would be sacrilege. Now as much as I love my now long passed Grandad, the scorn would be well worth it, this is every bit as good as my traditional Toad in the Hole made with sausages, and *whisper mode on* in many ways better. But there aint no need to get hung up on better and worse, they are both great and if you were to stick either in front of me I would be very grateful indeed.
Now this version of vegetable Toad in the Hole uses roots, carrot, parsnip and red onion however I would not get too wrapped up on these ingredients, experiment and play with what is good in your local market. Some of my favourites are fennel and leek, roasted pumpkin and onion, cauliflower and broccoli… Seriously take 2 or 3 things that work really well together, if they are not gonna cook in 20 minutes give them a bit of a headstart by either roasting or steaming and let them finish off in the Yorkshire Pudding batter and serve hot and steaming. Whilst a good onion gravy is a traditional and fine accompaniment to a toad in the hole I confessed in my traditional recipe that my favourite accompaniment is peas and ketchup, yes I am still a child! However for this Roasted Balsamic Vegetable Toad in the Hole my choice of accompanied is a little more grown up, a stripped back version of Petits Pois a la Francaise, now that might sound all fancy pants, but is is nowt but some braised peas and baby gem lettuce, I even omit the cream and just cut the baby gem lettuce in half, brown in an obscene amount of butter, turn them over and add some stock and peas and steam for 5 minutes.