Tenderstem® “Eat your Greens” Toad in the Hole is my latest recipe creation for all my veggie readers – it’s just as tasty as the sausage version, but uses the stems of Tenderstem®, sweet potatoes, shallots, onions, carrots, sun-dried tomatoes and cherry tomatoes in the batter instead of the usual bangers; serve this easy midweek family meal with steamed Tenderstem® and a knob of butter and lashings of creamy gravy for a very tasty and healthy alternative Yorkshire pudding bake.
Tenderstem® is a Japanese invention which is a fusion of two of my favourite vegetables, broccoli and chinese kale, and the result is a tender stemmed vegetable that is sweet and easy to cook. Unlike normal broccoli, you can eat all of the stems, and in this recipe, I have chopped some of them up to add to the roasted vegetables which forms the base of my veggie toad in the hole. The other great thing about this tasty veg, is that just 80g counts as one of your five-a-day.
The vegetable’s impressive credentials don’t stop there however, it’s packed with minerals and vitamins making it a veritable green powerhouse of good things; high in vitamin C, in fact more than oranges, and with high levels of vitamin A, vitamin B6, potassium and calcium, Tenderstem® also boasts high levels of carotenoids and glucosinolates, both of which are known to help to fight the risk of cancer and reduce heart disease – so, as you can see, this vegetable is NOT just a pretty face!
But let’s talk more about today’s recipe for Tenderstem® “Eat your Greens” Toad in the Hole – this recipe was specially commissioned for Tenderstem® as part of their British food map; myself and several other recipe developers and food bloggers, were asked to create a new regional recipe based our part of the UK; my recipe is from Yorkshire, and is an adaptation of a Yorkshire pudding based recipe called “Toad-in-the-Hole”, a baked Yorkshire pudding recipe with sausages, which is usually served with mashed potatoes and gravy.
My new veggie version is shared below, and I hope you feel inspired enough to try this healthier version which is served with Tenderstem® in place of the usual mashed potatoes – but, you could serve it with both vegetables during the winter months. By all means add some extra vegetables, such as mushrooms, squash, courgettes and aubergines, the vegetables I used in the recipe today were based on my seasonal summer vegetable basket. Karen
Disclaimer: Paid collaborative work with Tenderstem® UK – all views and opinions remain my own.
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