Dovedale & beetroot layered yorkshire pudding

Ingredients

For the Yorkshire pudding

  • 38 g plain flour
  • 1 free range egg
  • 38 ml milk
  • 28 ml water
  • 1 tbsp vegetable oil
  • seasoning, to taste
For the filling

  • 450 g whole fresh beetroot, with tops and tails intact
  • 2 tbsp olive oil
  • 400 g potatoes, peeled and cut into 2mm slices
  • 1 red onion, finely diced
  • 1 clove garlic, crushed
  • 3 tbsp flat leaf parsley, very finely chopped
  • 1 tsp dried basil
  • 200 g Vegetarian Dovedale blue cheese, crumbled well
  • 30 g Vegetarian parmesan style cheese, grated
  • cracked rock salt, to season potatoes

Description

A Colourful Dish With Tangy Vegetarian Blue Cheese From The Vegetarian Society

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