About the Recipe
The Dutch baby is where the week’s small vegetable leftovers find a home—with crisp edges and a soft centre reminiscent of Yorkshire pudding. Nobody at the table needs to know it began with leftovers. Nothing left? Simply roast 10½–14 oz (300–400 g) of vegetables instead
Ingredients
10½–14 oz (300–400 g) cooked vegetable leftovers, such as squash, kale or pointed cabbage
A little vegetable oil
4 large eggs
1 cup plus 2 tsp (250 ml) milk
1¼ cups (150 g) all-purpose flour
½ tsp (3 g) fine salt
Freshly ground black pepper
2 tbsp (28 g) butter
Optional
Leftover goat cheese, Cheddar or Parmesan
Fresh dill or sage
Coconut yogurt or plain yogurt, to serve
Preparation
Reheat the vegetables
Preheat the oven to 425°F (220°C), conventional heat. Spread the cooked vegetables in the skillet, toss with a little oil and heat in the oven for 8–10 minutes, until hot and beginning to colour at the edges. Tuck any delicate kale leaves beneath the other vegetables to keep them from burning.
Make the batter
Blend the eggs, milk, flour, salt and pepper until smooth.
Bake the Dutch baby
Carefully remove the hot skillet from the oven. Add the butter and let it melt, tilting the pan gently to coat any exposed surfaces. Quickly pour the batter over and around the vegetables, leaving some space around the rim for it to rise. Scatter over the cheese and a few sage leaves, if using.
Return to the oven and bake for 18–22 minutes, until puffed, golden and set in the centre. Keep the oven door closed while it bakes.
Serve
Serve immediately, finished with fresh dill and a spoonful of yogurt, if you like. The Dutch baby will naturally settle once it comes out of the oven.
Starting with raw vegetables? Roast them with a little oil until tender before adding the butter and batter. Allow extra cooking time depending on the vegetables and the size of the pieces.