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Try my recipes for Yorkshire pudding and kohlrabi puree

Marleen · · 2 min lezen

Try my recipes for Yorkshire pudding and kohlrabi puree

'Sunday Roast' is undoubtedly the most popular dish in England. Traditionally eaten on Sundays with family and friends at long tables in the pub, it is the ultimate comfort food.

Tomorrow I will serve it as 'Friday roast' along with some delicious side dishes such as Yorkshire pudding and kohlrabi puree.

If you fancy making these side dishes yourself, you can find my recipes below.

Yorkshire pudding

10-12 pieces

  • 250 grams of flour
  • 150 millilitres of milk
  • 5 eggs
  • 3 grams of salt (about half a teaspoon)

Make the batter a day in advance by mixing well with a hand blender or by hand with a whisk. Cover and refrigerate for the next day.

On the day itself: pour a layer of half a cm of sunflower oil into silicone muffin tins, let it get super hot in the oven at 250 degrees (takes about 10 minutes in a preheated oven).

Then carefully pour the batter into the tins, filling them about halfway, no more, as they will rise in the oven.

Bake at 200 degrees for 15 minutes (or a bit longer/shorter, depending on your oven) until they are golden brown and have risen nicely.

Let them steam off on a rack and serve with the roast.

Kohlrabi puree

For 10 - 12 people, 50-60 grams per person

  • 600 grams of kohlrabi, peeled and diced, make sure you have 600 grams net
  • 50 grams of butter
  • 50 ml of cooking cream
  • 50 ml of white wine

Stew the kohlrabi in a saucepan with a lid with butter, cream, and wine until the kohlrabi is completely soft, then puree with a hand blender.

After blending, add a little salt and white pepper to taste.

Delicious with the Yorkshire pudding!

By: Marleen

Categories: Kitchen secrets

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