Carrot and Spring Onion Toad in the Hole

Description :

The traditional toad in the hole consists of whole sausages cooked in an egg-and-flour batter. This recipe delivers a taste of the British classic but stars tender baby carrots and spring onions for a flavorful, vegetable-forward spring twist.

Ingredient :

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons unsalted butter

  • 6 ounces small multicolored carrots (about 10 carrots), trimmed

  • 6 ounces small spring onions (about 4 onions), green parts cut into 3-inch pieces and bulbs halved lengthwise

  • 4 (1-oz.) breakfast sausage links

  • 1 teaspoon finely chopped fresh thyme

  • 2 teaspoons kosher salt, divided

  • 1 teaspoon black pepper, divided

  • 3 large eggs

  • ¾ cup whole milk

  • Pinch of freshly grated nutmeg

  • ¾ cup all-purpose flour (about 3 1/4oz.)

  • Finely chopped fresh flat-leaf parsley, for garnish

Direction :

  1. Preheat oven to 425°F. Combine oil and butter in a 12-inch cast-iron skillet, and heat in preheated oven 10 minutes. Carefully remove hot skillet from oven. Add carrots, spring onion greens and bulbs, sausage links, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet, and toss to coat. Spread mixture in an even layer. Roast at 425°F until vegetables and sausages are sizzling and just starting to brown, about 8 minutes.

  2. Meanwhile, whisk together eggs, milk, nutmeg, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a medium bowl until well combined. Add flour, and whisk until batter is very smooth.

  3. Remove skillet from oven, and transfer vegetables and sausages to a plate. Do not wipe skillet clean. Immediately pour batter into hot skillet, and quickly arrange vegetables and sausages on top, leaving a 1/2-inch border. Bake at 425°F until puffed, golden brown on edges, and set in center, 22 to 28 minutes. Remove from oven. Garnish with parsley, and serve immediately.

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