Vegetable Yorkshire Pudding

Vegetable Yorkshire Pudding
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Serve this updated version of an English favorite with roasted prime rib.
20 min
Prep Time
55 min
Total Time
8 servings

Ingredients

1/2 cup
water
2 cups
broccoli florets
1 3/4 cups
all-purpose flour
1 cup
milk
1 cup
cold water
4
large Land O Lakes® Eggs
1 1/2 teaspoons
seasoned salt
1/4 teaspoon
pepper
1/3 cup
Land O Lakes® Butter
1 medium (1/2 cup)
carrot, thinly peeled

Directions

  1. Heat oven to 400°F.
  2. Bring 1/2 cup water to a full boil in 2-quart saucepan; add broccoli. Cover; cook over medium heat 2-3 minutes or until crisply tender. Rinse with cold water. Drain; set aside.
  3. Combine flour, milk, 1 cup water, eggs, salt and pepper in bowl. Beat at low speed, scraping bowl often, just until smooth.
  4. Melt butter in 13x9-inch baking pan in oven. Pour batter into hot baking pan. Sprinkle with broccoli and carrot.
  5. Bake 35-45 minutes or until edges are dark golden brown and center is set. Serve immediately.

Recipe Tips

-​For a traditional Yorkshire pudding, omit broccoli and carrot.

-Prepare thin carrot peel by pulling vegetable peeler across length of carrot.

-Batter can be made 1 hour ahead. Cover; refrigerate. Stir well before pouring into hot pan.

Nutrition Facts (1 serving)

Calories
230
Cholesterol
160mg
Carbohydrates
25g
Protein
8g
Fat
11g
Sodium
430mg
Dietary Fiber
0g

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