Roasted veg toad-in-the-hole

"This showstopper roasted veg toad-in-the-hole is made with gluten-free flour for an impressive gluten-free and vegetarian Christmas dinner"
Prep time:
40 min
Cook time:
1 hr 5 min
Servings:
4 people

Health Score

High
Medium
Low
7.2 / 10
Medium score

Glycemic Index

Index
63
Moderate
Load
49
High

Nutrition per serving:

Calories527.40 kcal26%
Fat16.84 g24%
Carbs77.42 g30%
Sugars14.46 g16%
Protein16.64 g33%
Sodium212.47 mg11%
Fiber6.88 g25%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
63
Moderate
Glycemic Load
49
High

Ingredients

150g plain gluten-free flour
10g rosemary, leaves picked and chopped
3 eggs
275ml milk
2 tbsp oil
1½ red onions, cut into wedges
125g Chantenay carrots, larger ones halved lengthways
2 small parsnips, peeled and cut into 5cm chunks
100g cooked beetroot, cut into wedges
½ tbsp vegetable oil
½ red onion, finely chopped
75g gluten-free breadcrumbs
½ x 180g pack whole cooked chestnuts, finely chopped
25g dried cranberries, roughly chopped
10g fresh thyme, finely chopped
1 egg

Directions

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