• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Root Veg & Mushroom Savoury Pudding

Root Veg & Mushroom Savoury Pudding

Image of a chef holding a hot bowl

Root Veg & Mushroom Savoury Pudding

A good hearty, economical winter veg dish. Delicious served with some kind of gravy, especially mushroom gravy.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Cooking Temperature 200 C / 400 F / Gas Mark 6
Course Quiches and Savoury Pies
Servings 6

Ingredients
  

  • 2 Parsnips
  • 3 Turnips peeled, diced
  • 2 Carrots sliced thickly
  • ½ cup Mushrooms canned, sliced
  • 4 tablespoons Oil
  • 2 cloves Garlic crushed
  • 1 teaspoon Rosemary dried
  • ½ teaspoon Thyme dried
  • 2 tablespoons Dijon Mustard
  • 4 tablespoons Flour
  • 6 Eggs
  • 1 cup Milk
  • 4 oz Cheddar Cheese sliced
  • Salt
  • Ground Pepper

Instructions
 

  • Start the oven heating to 200 C / 400 F / Gas Mark 6.
  • Cut the parsnips into lengthwise wedges, removing the tough centre cores if there are any. Peel and slice the rest of the root veg. Place all the root veg in a large roasting tin, toss in 3 tablespoons of the olive oil to coat them all, season with salt and pepper, and roast for 20 minutes.
  • While this is happening, heat the remaining tablespoon of oil in a frying pan, and cook in it the herbs, mushrooms and garlic until the garlic is tender.
  • Remove the veg from the oven, mix the mustard in to coat, and return to oven until the veg are tender and caramelized, about 15 to 20 minutes.
  • While this is happening, mix the eggs, flour and milk together to make a batter.
  • Remove the veg from the oven when carmelized and tender, arrange in a casserole dish, sprinkle the mushroom mix over the veg, then pour the batter over it all.
  • Cook for 20 minutes, then remove and place the cheese slices over top, then bake in oven for a further 15 to 20 minutes or until golden.

Notes

If you want, you can use 1 turnip, 1 swede, 1 rutabaga, etc, whatever you have available. You could also try other root vegetables such as potatoes, Jerusalem artichokes, etc., to the appropriate quantity.
Tried this recipe?Let us know how it was!
This page first published: Sep 23, 2003 · Updated: Jan 28, 2021.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2023· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: British, Carrots, Cheddar Cheese, English, Mushrooms, Parsnips, Rosemary, Savoury Pies, Turnips, Vegetarian

Primary Sidebar

Search

    Today is

  • Lemon Chiffon Cake Day
    Lemon chiffon cake

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.