parsnip, sweet potato and thyme yorkshire puddings

  • 1 cup (150g) plain (all-purpose) flour
  • 4 eggs 
  • 2 teaspoons sea salt flakes 
  • 1 teaspoon cracked black pepper
  • 1⅓ cups (330ml) milk 
  • 2 teaspoons thyme leaves
  • ½ cup (60g) shaved parsnip+ 
  • 1 cup (120g) shaved sweet potato (kumara)+
  • ⅓ cup (80g) ghee (clarified butter), melted
  1. Preheat oven to 220°C (425°F). Place the flour, eggs, salt, pepper, milk and thyme in a blender and blend until smooth. Allow to stand for 20 minutes. Place the parsnip and sweet potato in a small bowl and toss to combine. 
  2. Divide the ghee between 12 x 1⁄2-cup-capacity (125ml) muffin tins. Heat in the oven for 12–15 minutes or until the ghee is just smoking. Remove from the oven and, working quickly, pour 1⁄4-cup (60ml) portions of the batter into each tin. Top with the shaved vegetables. Bake for 20–25 minutes or until puffed and golden. Allow to cool in the tins for 5 minutes before turning out to serve. Makes 12

+ You’ll need to buy 1 parsnip and 1 sweet potato for this recipe. Use a vegetable peeler or a mandolin to shave the required amount. 

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