It is a great way to use up vegetables, any combination will work.
Heat the oven to 200C fan
Peel and cut into chunks the root vegetables of your choice. In here I have carrot, parsnip, baby potatoes and onion. Mix 3-4 tablespoons of olive oil with 1 clove of chopped garlic, a good grating of black pepper and salt.
Toss the vegetables in the oil mix and put into an ovenproof dish and roast in the oven for about 35 minutes until golden.
110g plain flour
15g melted butter.
salt and pepper.
Put the flour into a bowl.
Mix the milk eggs, melted butter, salt and pepper in a jug.
Make a well in the centre of the flour and gradually whisk in the wet mixture. whisking all the time until you have a smooth batter.
Set aside to rest while the vegetables are cooking,
When the Vegetables are cooked turn the oven up to 220C Fan and quickly pour the batter over the veg. You need to do this as quick as possible so the dish doesn't cool down.
Return to the oven and cook for 25-30 minutes until all puffed up and golden.
Don't open the oven door until the 25 minutes are up or the batter could sink.
If you like you can make some onion gravy to serve with it
Rich onion Gravy
2 tbsp of olive oil
2 large onions peeled and thinly sliced
1 tbsp redcurrant jelly
1-2 tsp balsamic or sherry vinegar
600mls of good vegetable stock.
Heat the oil in a pot and gently fry the onions until soft and golden.
Pour in the stock and simmer for 10 minutes, then take out about a quarter of the liquid and blend with a stick blender to make a thick puree.
Add the puree back into the pot, bring to the boil, add the red current jelly and the vinegar. season to taste.