Root Veg Toad in the Hole

Try our root veg version of toad in the hole. You can use any veg you have, like broccoli or butternut squash – even if it's already been roasted. Want a top tip? Make double the amount of batter and use it for pancakes the next morning.


  • No parsnips? Swap for swede. 
  • No carrots? Use butternut squash or sweet potatoes. 

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Servings: 2


2 Parsnips

2 Carrot

1 Red onion

1 sprig Rosemary

2 tbsp Olive oil

Salt & pepper

For the batter:

3 Eggs

100 g Plain flour

150 ml Milk of choice


  1. Whisk the eggs together in a large bowl, add the flour, then beat into a smooth paste. Pour in the milk a little at a time, mixing continuously, until you have a smooth batter. Cover and chill until at room temperature for 30 minutes, or overnight in the fridge.
  2. Preheat the oven to 230 C/210c fan/gas mark 6. If you rested the batter in the fridge overnight, take it out 30 minutes before use. Scrub clean the parsnips and carrots and cut into chunks. Cut the onion into wedges. 
  3. Put the carrot and parsnips in a pan of boiling water and cook for 15 minutes. Drain and put in a baking dish (we used a 22cm x 16.5 cm enamel dish) with the red onion wedges, rosemary and 1 tbsp olive oil. Season with salt and pepper, then roast for 20 minutes.
  4. Pour the batter mixture into the dish all around the veg. Try not to cover them, as you want them to peep through once cooked.
  5. Bake for 30 mins until golden brown. Don’t open the oven door – it could stop the batter from rising! Serve immediately with green veg and gravy (if you like!).
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How to store

You can start prepping your ingredients up to 3 days in advance. Boil and roast your vegetables and keep them in the fridge until ready to use. You can use any roasted veg leftovers for this recipe. Make the batter in advance too, and store in the fridge for up to 3 days. Any leftover batter can be used for pancakes the next day.

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